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Creamed Lobster

From Diana Rattray,
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Creamed lobster on English muffins with Swiss cheese.

INGREDIENTS:

  • 1 1/2 to 2 cups lobster meat (about 2 small lobsters)
  • 1 teaspoon Worcestershire sauce
  • dash Tabasco sauce
  • White Sauce, below
  • 6 English muffins, split and buttered
  • shredded Swiss cheese, about 1/2 cup
  • buttered bread crumbs, 1/4 to 1/2 cup

PREPARATION:

Flake lobster meat; stir in Worcestershire sauce and hot pepper sauce. Add enough white sauce to lobster mixture to make a stiff mixture. Toast buttered muffin halves under broiler until lightly browned. Cover muffin halves with lobster mixture. Sprinkle each with a little shredded Swiss cheese and buttered bread crumbs. Bake at 400° for 10 to 15 minutes, or until bread crumbs are lightly browned and cheese is melted.

White Sauce for Creamed Lobster

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1/2 teaspoon salt
  • dash pepper to taste
Melt butter in a small saucepan; stir in flour until well blended and smooth. Gradually add milk and stir until thick and bubbling. Season with the salt and pepper. Use in creamed lobster (above).

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