4 (5- to 6-oz size) lobster tails, cooked1 can (14 oz) artichoke hearts, drained⅓ cup butter or margarine1 green pepper, cut in strips1 small onion, peeled and quartered¼ cup unsifted all-purpose flour1¾ teaspoons salt12 teaspoon paprika⅛ teaspoon pepper2½ cups milk1 egg, beaten1 tablespoon bottled capers, drained½ teaspoon Worcestershire sauce1 teaspoon lemon juice⅓ cup sherry2 cups […]