COOKED, 1 LB. CUT INTO BITE-SIZED PIECES
8 OUNCES, SLICED
1 CLOVE FINELY CHOPPED
1 TBSP. CHOPPED
6 TBSP. DIVIDED
In a saucepan on top of the stove, melt 3 Tablespoons of butter. Briefly sauté the Maine Lobster meat in the butter until it starts to turn pink. With a slotted spoon, remove the Maine Lobster meat from the butter. Whisk the flour and dried mustard into the butter. Stir in the milk and Maine Lobster stock, bring to a simmer and cook until thickened, whisking constantly. Season to taste with sea salt and fresh pepper.
In a sauté pan, melt the remaining 3 Tablespoons of butter. Sauté the sliced mushrooms until they just start to give up their water. Remove the mushrooms from the pan. Stir the cooked Maine Lobster meat and sautéed mushrooms into the Maine Lobster sauce.
Add the minced garlic, chopped parsley and cracker crumbs to the mushroom butter. Stir well to combine.
In a large non-stick casserole dish, spoon the Maine Lobster and mushroom mixture into the bottom of the casserole. Cover with the buttered crumbs. Bake in a preheated 350-degree oven until bubbly and the top is golden brown, about 20 – 30 minutes. Serve with tomato and cucumber slices. Makes four servings.