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| Recipe: Lobster Croustades (to Serve Hot)Mix 1 cupful of very finely minced lobster-meat with a tablespoonful of lemon juice, a dash of cayenne, and a teaspoonful of Worcestershire sauce. Mash well together with a fork. Add 1/2 cupful of rich cream sauce and 2 or 3 truffles sliced or cut fine. Mix well.
Prepare croustades by cutting slices of bread rather thick; then, with a cutter, cut into squares, rounds, or heart shapes without any of the crust. Scoop out the centers, leaving the bottom and sides at least a quarter of an inch thick. Brush these over or dip them in melted butter, and brown quickly in the oven.
Put the mixture for filling in a saucepan and heat thoroughly and fill the cases. Have the coral of the lobster mashed fine and seasoned with lemon juice and paprika, and sprinkle over the tops.
To Serve Cold
Prepare the lobster the same as directed, substituting mayonnaise for the cream sauce; and do not heat it, but, after mixing, put it on the ice to get thoroughly chilled, and fill the cases just before serving. The mixture may thus be made ready in the morning for a luncheon or supper.
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Clambake Photos Copyright 2004 Quality Fresh Seafood, LLC. All rights reserved.
These images may not be copied without written permission. All other photos Copyright 2004 |
Recipe: Lobster Croustades (to Serve Hot) |
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