Hi Drea,
I live in a little village on the coast, where lobsters are pulled right off the rocks. The following is a recipe that was my mother's in the fifties (!) since adapted for contemporary tastes. BTW, she used canned lobster where I use fresh, but they can be made either way:
Lobster Rolls
1 1-lb can lobster meat, or 1/2 lb. fresh meat, squeezed dry
1/2 lb. Velveeta cheese
1/2 stick unsalted butter
1/4 cup sherry
Melt the above together over medium heat, stirring constantly until smooth.
Add lobster meat and 1/8 tsp. cayenne pepper. Stir.
1/2 loaf Pepperidge Farm white bread, or potato bread.
Trim crusts and flatten each slice with a rolling pin. Put 2 tsp. lobster mixture in each, roll up. Freeze. When ready to use, thaw a bit, cut each roll in half and brush with melted butter. Place on an ungreased cookie sheet and bake at 350 for 15 to 20 minutes until bubbling and golden.
(This is a true 50's recipe! I never buy Velveeta, except for this purpose, but it's worth it.) |
