Lobster Texas
1/2 lb. butter
1 bell pepper
1 small white onion
1/2 lb. mushrooms
1/4 cup flour
2 cupshalf-and-half
2 tablespoons pimento
dash of salt and white pepper
1/2 cup sherry
4 lobsters, boiled
1 cup cheddar cheese, grated
In a large skillet, saute pepper and onion in butter; add mushrooms and flour.
Heathalf-and-half separately and add gradually to keep consistency smooth.
Stir in pimento, salt and white pepper to taste. Cut lobsters in half;
remove meat and cut into small pieces. Add lobster meat and sherry to sauce and
heat through. Scoop into lobster shells; top with grated cheese and put under
oven broiler for a few minutes to brown.
“Bury the hatchet.”
Native Americans used to bury weapons to show that fighting had ended and
enemies were now at peace. Today, the idiom means to make up with a friend after
an argument or fight.