Maine Lobster Casserole

• 6 Tablespoons butter, divided
• 1 pound cooked Maine lobster meat, cut into bite-sized pieces
• 3 Tablespoons flour
• 3/4 teaspoon dried mustard
• 1 cup milk
• 1 cup Maine lobster stock
• To taste, sea salt and fresh pepper
• 8 ounces sliced mushrooms
• 1 garlic clove, finely chopped
• 1 Tablespoon chopped fresh parsley
• 1 cup crumbled Pilot crackers or oyster crackers

In a saucepan on top of the stove, melt 3 Tablespoons of butter. Briefly sauté the lobster meat in the butter until it starts to turn pink. With a slotted spoon, remove the lobster meat from the butter. Whisk the flour and dried mustard into the butter. Stir in the milk and 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 lobster meat and sautéed mushrooms into the lobster sauce.

Add the minced garlic, chopped parsley and cracker crumbs to the mushroom butter. Stir well to combine.

Grease a large casserole dish. Spoon the 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.

Ingredient Note: Rich Maine lobster stock is prepared by boiling 8 cups of Maine lobster stock until it is reduced by about half, or to a volume of 4 - 5 cups. Concentrated lobster base, sold in jars in specialty food stores may also be used, but be cautious, as it is often very salty.