LOBSTER & ARTICHOKE CASSEROLE

l tbsps. butter
l/2 cup chopped celery
l small green pepper, chopped
l med. onion, chopped
l-l/2 cups cooked lobster meat, cut into bite size pieces
8-l/2 oz. can artichoke hearts, cut into l/3s
l tsp. lemon juice
l/2 tsp. dill
l cup shredded cheddar cheese
Parmesan cheese, grated
Saute celery, green pepper & onion in butter. When translucent, add
lobster, artichoke hearts, lemon juice, and dill. Just warm and
remove from heat. Spoon mixture into casserole dish and cover with
cheese. Set aside and make a white sauce:
White Sauce: 2 tbsps. butter, 2 tbsps. flour, s&p, l cup milk.
Preheat oven to 350. Malt butter in s saucepan. Stir in flour, salt
& pepper. Add milk, stirring constantly until thickened. Pour the
white sauce over casserole and sprinkle with Parmesan. Bake about
30 minutes.