Lobster Pie

3 tablespoons unsalted butter

1/4 cup onion, finely chopped

3 tablespoons all-purpose flour

1/4 teaspoon each, salt and pepper

2 cups half-and-half

2 tablespoons dry sherry (not cooking sherry)

1 teaspoon Worcestershire sauce

1 tablespoon fresh lemon juice

2 tablespoons fresh parsley, chopped

1 pound lobster, cooked (can use crab meat)

Bread crumbs

Preheat oven to 400F. Melt butter in heavy 2 to 3 quart sauce pan over medium heat. Stir in onion and cook until soft, but not brown. Stir in flour, salt, pepper. Cook until bubbling, being certain that the flour is cooked. Remove from heat and gradually blend in half-and-half, then sherry (not the so called cooking sherry). Return to medium-low heat and cook, stirring constantly until thickened and bubbly. Fold in Worcestershire sauce, lemon juice, parsley and lobster. Spread in a buttered shallow casserole. Sprinkle top with crumbs. Bake until bread crumbs are brown. To serve, cut in pieces.

Serves 4.

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Cajun Country -- New Iberia, Louisiana