Lobster Artichoke Bake Recipe
Ingredients
| Celery | 1/2 Cup (16 tbs), thinly sliced | |
| 1 large clove garlic, minced | ||
| Butter/Margarine | 2 Tablespoon | |
| Condensed cream of mushroom soup | 2 Can (10oz) | |
| Light cream | 1/4 Cup (16 tbs) | |
| 2 cups cut-up cooked lobster | ||
| Frozen artichoke hearts package | 1 , cooked, drained | |
| Sherry | 3 Tablespoon | |
| Pimiento | 2 Tablespoon, chopped | |
| Paprika | 1/2 Teaspoon | |
| Bread crumbs | 1/3 Cup (16 tbs) | |
| Melted butter | 3 Tablespoon | |
| Parmesan cheese | 2 Tablespoon, grated | |
Directions
1. Cook celery and garlic in butter in a large saucepan, over medium heat, until tender but not browned.
2. Add soup, cream, lobster, artichokes, sherry, pimiento and paprika. Heat over low heat, stirring often, until mixture is piping hot.
3. Pour into 6 individual shallow baking dishes.
4. Combine crumbs, butter and cheese. Sprinkle over lobster mixture.
5. Place on rack in broiler about 5 inches from source of heat. Broil until topping is browned.
2. Add soup, cream, lobster, artichokes, sherry, pimiento and paprika. Heat over low heat, stirring often, until mixture is piping hot.
3. Pour into 6 individual shallow baking dishes.
4. Combine crumbs, butter and cheese. Sprinkle over lobster mixture.
5. Place on rack in broiler about 5 inches from source of heat. Broil until topping is browned.
Chef
