| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
|
Casseroles, Seafood |
8 |
Servings |
INGREDIENTS
| 3 |
c |
Lobster, crab, shrimp, or |
|
|
Sea legs — cut up |
| 1 |
tb |
Lemon juice |
| 2 |
|
Eggs — slightly beaten |
| 2 |
c |
Light cream |
| 2 |
tb |
Butter |
| 1 |
c |
Soft bread crumbs |
| 1 |
c |
Buttered cracker crumbs — |
|
|
Saltines may be used |
| 1 |
ts |
Prepared mustard |
|
ds |
Cayenne pepper |
| 1/4 |
ts |
Fresh ground black pepper |
|
|
Salt — to taste |
INSTRUCTIONS
Lobster may be frozen, canned, or fresh. Sprinkle lemon juice and beaten
eggs over lobster. Bring cream, butter, and bread crumbs just to a boil;
stir well together and pour over lobster. Stir mustard, cayenne pepper,
black pepper, and salt carefully into lobster mixture. Pour into a buttered
casserole dish and top with 1 cup buttered cracker crumbs. Bake, uncovered,
in a preheated oven at 350^ until crumbs are brown and lobster is bubbly -
no more. ~D.Rattray~
Recipe By : Sandy Hook Vol. Fire Co. Ladies Aux Cookbook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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