Scalloped lobster

Yield: 4 Servings

Measure Ingredient
1½ cup Lobster meat
1 cup Soft bread crumbs
1 cup Top milk or thin cream
1 \N Egg; well beaten
2 tablespoons Melted butter or margarine
½ teaspoon Prepared mustard
1 teaspoon Lemon juice
\N \N Few drops of onion juice
½ teaspoon Salt
\N \N Pepper; if desired
\N \N Crumbs for topping

Mix in order given. Put into greased baking dish and cover with buttered crumbs. Bake 30 minutes in moderate (350 degree) oven.

NOTES : Canned lobster may be substituted for the lobster meat.

Recipe by: The Canadiana Cookbook/Mme. Jehane Benoit/1970 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <devriesb@...> on Aug 17, 1997

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