Yield: 4 Servings
|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|
|\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