Venus De Milo New England Lobster Casserole Recipes

Steps:

• Prepare the lobsters for broiling and set aside.
• After the lobsters have been prepared for broiling, slowly melt 1/2 lb. of butter taking care not to let the butter boil. The clear portion of the melted butter is the drawn butter.
• Slowly pour the drawn butter into a measuring cup, measuring off 2/3 cups.
• In a food processor, grind enough Ritz Crackers to make about 4 cups, (about 1/2 a box).
• Combine the crushed Ritz Crackers with the drawn butter a little at a time until the crackers are liberally and evenly coated.
• Fill the bottom of the lobster bodies and the lobster tails with about 1/2 the amount of cracker mixture.
• Next, divide the seafood into equal parts and fill the lobster body.
• Cover the lobster meat with the remaining crumbs and place the lobster on a sheet pan along with the claws.
• Pre-heat the oven to 375 degrees F.
• Cook the lobsters for approximately 30-40 minutes or until the tail meat becomes white and firm to the touch.
• Serve at once with lemon wedges and drawn butter.

Steps:

• Heat the milk in a heavy saucepan over a medium heat until the milk just starts to simmer.
• In a separate saucepan melt the butter and sauté the onions until they become transparent.
• Add the flour to the butter and onion mixture making a roux and continue to cook for a bout a minute.
• Slowly add the hot milk to the roux while whisking until all the milk is incorporated into the sauce.
• Add the prepared mustard, parsley flakes, Lea & Perrins, Tabasco Sauce, and curry powder and simmer over a low fire for about 10 minutes.
• Add the white wine and simmer for an additional 10 minutes.
• Adjust seasoning with salt and pepper and remove from heat.
• Place the lobster chunks in a mixing bowl and add the hot sauce and mix until a nice blend is achieved.
• Place this mixture into an appropriate sized casserole or 4 individual ceramic bakers. Top with Ritz Cracker topping and bake in a 375° oven for approximately 20 minutes or until the sauce begins to bubble at the center of the casserole.
• Remove the casserole from the oven and brown the top under the broiler if desired.
• Serve at once.

Steps:

• Wash the diced potatoes, drain and place in a stock pot with the clam juice.
• Bring the potatoes to a boil, add the chopped clams and bay leaves and simmer until the potatoes are tender.
• In a separate stock pot melt the butter and sauté the onion, celery, and garlic until the onions become transparent.
• Add the flour to the butter and onion mixture to make a roux and cook over a low heat for several minutes.
• Add the hot clam stock through a strainer a cup at a time and whisk until smooth.
• Add the remaining potatoes, clams, and stock and bring to a simmer.
• Add the light cream, black pepper, and dill weed and return to a simmer.
• Adjust the seasoning.
• Serve at once with crusty bread or oyster crackers.

Steps:

• In a medium sauté pan melt the butter and sauté the garlic until it begins to brown. Add the white wine and the
• Reduce the heat and add the lobster meat. Simmer for 10 minutes or until lobster meat is hot.
• Add the heavy cream and butter and simmer until the butter melts and the sauce begins to thicken.
• Add the cheese and salt and pepper to taste. Serve at once over pasta.
• Garnish with chopped parsley.