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Lobster and Potatoes Normandy

– 1-1/2 lobster tails
– 3 cups cooked potatoes, sliced
– 2 tbs. butter
– 2 tbs. flour
– 2 cups milk
– 1 tsp. salt
– 1/2 tsp. pepper
– 1/4 cup drained capers
– 1/2 lb. grated cheddar cheese


Parboil frozen lobster by dropping into boiling water. As soon as water reboils, drain immediately and drench with cold water. Peel and cut meat into crosswise slices. Arrange potato slices and lobster slices alternately in layers in greased 2qt. casserole. Melt butter, stir in flour and add milk gradually. cook over low heat, stirring constantly, until smooth and thickened. Add salt, pepper, and capers. Stir cheese into hot sauce and continue cooking until cheese is melted. Pour sauce over lobster and potatoes. Bake at 375ºF for 20 minutes.

Yield 6 servings.

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