pork, ginger, and garlic; add lobster meat. Stuff the shells with the mixture and arrange them in a large casserole. Pour hot clear consomme about in 1 inch deep in bottom of the casserole. Cover the dish and simmer over a low flame for 3 minutes. Baste the lobster occasionally with the consomme. Transfer lobster to deep serving platter. Thicken the juice with the cornstarch, season to taste with soy sauce. Pour the sauce over the lobsters and serve. Serves 6.
Seafood Casserole
1 stick butter, melted
1/3 cup flour
1 t. salt
¼ cup parsley, minced
2 t. onion, grated
dash of Tabasco
2 cups milk
2 eggs, separated
1 cup crab, flaked
1 cup lobster, chopped
1 cup shrimp, cooked and chopped
2/3 cup buttered bread crumbs
paprika
Blend butter, flour, and all seasonings, gradually stirring in milk. Boil for 1 minute, stirring constantly. Remove from heat; slowly add beaten egg yolks. Bring to boil again. Remove from heat; add seafood. Fold in beaten egg whites. Spoon mixture into baking dish. Top with crumbs and paprika. Bake for 20 minutes at 300º F. Yield: 8 servings.
Broiled Lobster
1 medium-sized live lobster
water to cover
1 t. salt
celery leaves and stems from 1 stalk (not cut)
½ orange skin
½ t. pepper corns
4 T. butter
Boil the lobster in all above ingredients except butter until lobster turns red. Remove lobster from the pot. Cut in half lengthwise, sawing through shell. Lay it open. Put 2 T. butter on each half and pepper to taste. Place under broiler for 4 to 5 minutes.
Sauce
¼ cup melted butter
1 t. Worcestershire sauce
1 to 2 T. lemon juice
Mix ingredients and serve over broiled lobster.
Crab Souffle
10 slice bread
2 cups crab meat, chicken, etc.
½ cup mayonnaise
1 medium onion, chopped
1 cup celery, chopped
4 eggs
3 cups milk
1 can mushroom soup, undiluted
Divide 4 slices of bread cut in quarters. Place in buttered 13 x 9 x 2-inch casserole. Mix large pieces of fish, chicken, etc., with onions, celery, and mayonnaise. Season to taste. Spread over bread; top with remainder of bread slices. Trim off crusts. Beat eggs until frothy, add milk, pour over top of casserole. Place in refrigerator overnight. One hour 15 minutes before ready to serve, place in 325º F. oven for 15 minutes. Remove and pour over soup, top with cheese, and brush with paprika. Bake for 1 hour at 325º F. Serves 6 to 8.
Lobster Hewburg
2 cups light cream or half-and-half
1/3 cup butter or margarine
2 T. all-purpose flour
4 slightly beaten egg yolks
2 5-ounce cans (about 2 cups) lobster, cubed
¼ cup cooking sherry
¼ t. salt
2 T. lemon juice
6 patty shells
Melt butter in chafing dish or skillet; blend in flour; gradually stir in cream. Cook slowly, stirring constantly, till sauce thickens. Stir small amount of sauce into egg yolks; return to hot mixture and cook, stirring constantly, for 1 minute. Add cubed lobster, cooking sherry, lemon juice, and salt; heat through, stirring constantly—don’t boil. Serve in patty shells or over toast points. Sprinkle with paprika. Makes 6 servings.
Crabmeat Dip
1 pkg. (8 oz.) cream cheese
1/8 t. salt
1/8 t. curry powder
1 T. grated onion
2 t. lemon juice
½ t. Worcestershire sauce
¾ cup dairy sour cream
2 cans (7 oz. each) crabmeat, chopped
Allow cheese to reach room temperature. Mash cheese. Add remaining ingredients and mix well. Chill.
Yield: 3 cups
Rice ‘n Tuna Pie
1 T. chopped onion
2 cups cooked rice
2 T. margarine
¼ t. marjoram, crushed
1 slightly beaten egg
1 can tuna drained (9 ¼ oz.)
3 beaten eggs
1 cup shredded process Swiss cheese
1 cup milk
¼ t. salt
dash of pepper
1 T. chopped onion
For rice shell,
