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  Lobster Pie
   Breakfast
   Kate/CCA Breakfasts & Brunches
   4/29/2008
Ingredients:
3 T butter
1/4 cup finely chopped onion
3 t flour
1/4 each salt & paprika
pinch white pepper
2 cups half & half
2 T dry sherry
1 tsp Worchestershire sauce
1 T lemon juice
2 T chopped parsley
1 pound lobster (about 3 cups) cooked lobster or crabmeat

Bread Crumb Topping
2 T butter
1/8 tsp paprika
1 1/2 cups soft bread crumbs

In a small frying pan, melt butter with paprika. Stir in bread crumbs.
Instructions:
1. Preheaat oven to 400F. Melt butter in a heavy 2 to 3 quart saucepan over medium heat. Stir in onion & cook until soft but not browned. Stir in flour, salt, paprika & white pepper; cook until bubbling. Remove from heat & gradually blend in half & half, then sherry. Return to med-low heat & cook, stirring constantly, until thickened & bubbly.

2. fold in Worchestershire sauce, lemon juice, parsley & lobster. Spread in a buttered, shallow, 5 to 6 cup casserole. Sprinkle evenly with bread crumb topping.

3. Bake, uncovered, until bread crumbs are brown & crisps (15 to 20 min).

Serves 4.
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