| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
|
Casseroles, Seafood |
8 |
Servings |
INGREDIENTS
| 3 |
c |
Lobster, crab shrimp or |
|
|
Sea legs, cut up |
| 1 |
T |
Lemon juice |
| 2 |
|
Eggs, slightly beaten |
| 2 |
c |
Light cream |
| 2 |
T |
Butter |
| 1 |
c |
Soft bread crumbs |
| 1 |
c |
Buttered cracker crumbs |
|
|
Saltines may be used |
| 1 |
t |
Prepared mustard |
|
ds |
Cayenne pepper |
| 1/4 |
t |
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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