- 3 pounds [1.4 kg] butter
- 2 pounds [900 g] sweet green peppers, membranes removed and seeded, diced
- 2 pounds [900 g] celery, diced
- 1 1/2 pounds [700 g] onions, diced
- 2 pounds [900 g] mushrooms, cleaned then sliced
- 2 pounds [900 g] flour
- 10 to 12 quarts [10 to 12 L] milk
- 11 pounds [5 kg] bite-size pieces boiled fresh or frozen lobster meat
- 6 1/2 pounds [3 kg] boiled drained scallops
- 6 1/2 pounds [3 kg] boiled shelled drained small nordic shrimps
- Salt and pepper, to taste
- Freshly chopped chives, to sprinkle to taste
- Freshly chopped parsley, to sprinkle to taste
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- Melt butter into a large casserole.
- Soften together sweet green pepper, celery and onion dices along with mushroom slices into melted butter.
- Mix in flour.
- Slowly stir in milk, until slightly thickened.
- Mix in lobster meat pieces, scallops and shrimps.
- Salt, pepper and sprinkle mixture with chopped chives and parsley.
- Leave to simmer for a few minutes, stirring.
- Remove from heat and leave to cool before reheating into pastry shells just before serving, or fill hot pastry shell and serve.
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