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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Poor Man's Lobster Casserole Recipe

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This recipe for Poor Man's Lobster Casserole is from Betty's Bests, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 live 1 1/4 lb lobsters or 2 lobsters and about 10 shrimp or 1 can (11 oz.) of frozen lobster meat and 10 shrimp
1 lb. fresh mushrooms sliced
½ green pepper – minced
2 cans cream of mushroom soup
1 small jar of pimentos
Whole cream or milk
1 lb. linguine broken into 3 parts (cook pasta in lobster/shrimp water for flavoring)
Sherry to taste (don’t be stingy)
Grated Parmesan cheese

Directions:
Directions:
Cook lobsters/shrimp in boiling water 15 – 20 min (I let Kroger cook my lobsters) –boil my own shrimp and use that water for linguine.
Place lobster in a bowl to cool. Crack and pick shells SAVING ALL OF THE JUICE FOR SAUCE.
Saute mushrooms in ¼ cup butter til brown (use as much butter as you need – I have used most of a stick). Minced green pepper can be added half way. Add lobster and just sauté 2 min.
Mix 2 cans of soup with reserved lobster juice (add some cream too)
Cook linguine in lobster/shrimp water and drain.
Add linguine and soup mixture to mushrooms, green pepper and lobster. Add pimento.
At this point, if it is at all dry, add more cream.
Add Sherry and about ¼ to ½ cup Parmesan cheese. Place in deep greased casserole. Sprinkle generously with more Parmesan.
It may be covered and frozen at this point if you like, OTHERWISE
Bake, uncovered, in a 350 degree oven until bubbly – about 45 minutes or so.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
This is one of my favorites! It is the favorite of all my dinner entrees particularly for my book clubs - who ask for it. Mary Elisabeth had this at my house and has been cooking it ever since.

 

 

 

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