Make this bubbly bake with any variety of seafood such as lobster, scallops, haddock, shrimp, crab, or clams. Serve with fresh biscuits and a salad.
Serves 4.
INGREDIENTS:
3 cups Potato, peeled and diced into ½ inch cubes
3 tbsp Butter
1 Medium onion, diced
3 tbsp Flour
1 can Evaporated skim milk (354 ml)
½ tsp Salt
½ tsp Ground pepper
1 cup Reserved water from cooked potatoes
1 Large carrot, shredded
1 Bell pepper, diced (green or red adds color)
2-3 cups Seafood (lobster meat), cooked and cut up into chunks
1 cup Cheddar cheese, shredded
3 tbsp Butter, melted
½ cup Fine breadcrumbs
DIRECTIONS:
- Preheat oven to 350° F.
- Place diced potatoes in a medium saucepan. Add water until potatoes are just covered. Add ½ tsp salt. Boil for about 15 minutes or until potatoes are just fork tender.
- Meanwhile, melt first amount of butter in a cast iron casserole or heavy saucepan. Sauté onions until they start to sweat. Stir in flour and allow it to cook for a minute. Slowly add evaporated milk so no lumps form. Add salt and pepper.
- When potatoes are finished boiling, drain off about 1 cup of the water and add to the sauce. Stir to combine well. If you find the sauce a little thick, add more water or milk until you get the consistency you want.
- Stir in cooked potatoes, carrots, bell pepper and lobster.
- If you combined ingredients in a saucepan, transfer to a baking dish.
- Sprinkle shredded cheese evenly over top.
- In a 1 cup glass measure, melt second amount of butter. Add fine breadcrumbs and stir with a fork. Sprinkle over top of cheese.
- Bake in a 350° F oven for about 30 minutes or until golden brown and bubbly.
- Enjoy!
You can reheat any leftovers within a couple days, either in the oven or stove top until warmed through.
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