New England Lobster Casserole

Heat the milk in a heavy sauce pan over a medium heat until milk just starts to simmer.

In a separate sauce pan, melt the butter and saute the onions until they become transparent. Add the flour to the butter and onion mixture, making a roux, and cook over a medium heat for about a minute.

Slowly add the hot milk to the roux while whisking constantly. Once all the milk is incorporated into the roux, add the salt, prepared mustard, parsley flakes, Worcestershire sauce, Tabasco Sauce, and curry powder. Simmer sauce over low fire for about 10 minutes.

Add white wine and simmer for an additional 10 minutes. Adjust seasoning and remove from fire.

Place lobster chunks in mixing bowl, then add sauce and mix until desired consistency.

Place mixture in a appropriate sized glass casserole or into individual ceramic ramekins. Top with cracker topping and bake in a 375 degrees F oven for approximately 20 minutes or until sauce starts to bubble.

For Cracker Topping: Slowly melt butter in a double boiler. When melted, draw off the clear portion of the butter and mix with crushed crackers.

Avoid using the milky part of the separation as it is very salty.