Be the first to Cook Time: 30 minutes
Ingredients:
- 8 ounces elbow macaroni
- 1 to 1 1/2 cups flaked and cut up lobster meat
- 2 teaspoons lemon juice
- 3 tablespoons butter
- 3 tablespoons flour
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 1/2 cups milk
- 1 cup grated Cheddar cheese
- 1 teaspoon dry mustard
- 1 package (10 ounces) frozen peas, about 1 1/2 to 2 cups, cooked
Preparation:
Cook macaroni as directed on package; drain and return to the saucepan or kettle.
Put lobster in a medium bowl; sprinkle with lemon juice.
Melt butter in a medium saucepan; stir in flour, salt and pepper. Gradually add milk, stirring constantly until sauce thickens and boils for 1 minute. Spoon about 1/2 cup of the sauce over the lobster, mix gently.
Pour remaining sauce over the cooked and drained macaroni; stir in cheese and mustard.
Spoon macaroni mixture into a 1 1/2-quart buttered baking dish; top with lobster mixture.
Cover and bake at 350° for 30 minutes, or until hot and bubbly. Season cooked peas with butter, salt and pepper. Spoon around the edge of lobster casserole just before serving.
More Lobster Recipes
Rock Lobster Salad
Lobster Salad Recipe
Lobster Dip
Lobster Cheesecake
Lobster Salad
Lobster Newburg
Creamed Lobster
Lobster Bisque
Boiled Lobster
Lobster Tails with Citrus Butter
Lobster Newburg with Rice
Lobster Stew
Seafood Linguine
Lobster and Egg Sandwich
Lobster Recipes
Crab Recipes
Dips and Spreads
Shellfish Recipes
Fish Recipes Index
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