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By Danny

Lobster Imperial

Lobster is used in soup, bisque, lobster rolls, and cappon magro. Lobster meat may be dipped in clarified butter, resulting in a sweetened flavour. Cooks boil or steam live lobsters. The lobster cooks for seven minutes for the first pound and three minutes for each additional pound. (Wikipedia)

 

Serves: Four
Prep Time: 30 minutes prep, 15 cook

 

 

Ingredients:

  • 3 pounds Maine lobster meat, cooked
  • 1 small bell pepper, finely diced (1/2 c=4.8g)
  • 1 tablespoon chopped canned pimiento (about 1g)
  • 1/3 tablespoon dry English mustard
  • 1/2 tablespoon salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon white pepper
  • 1 or 2 dashes cayenne pepper
  • 2 eggs
  • 1/2 teaspoon Worcestershire sauce (.5)
  • 1/2 cup mayonnaise (and extra for spreading)(about 4.5)
  • paprika

 

How to Prepare:

  • Remove any bits of shell from the lobster meat and set aside.
  • Combine the rest of the ingredients and mix.
  • Fold in the lobster meat.
  • Divide among four small ramekins/gratin dishes or baking shells.
  • Lightly spread a coating of mayonnaise on top and sprinkle with paprika.
  • Bake in preheated oven at 350*F for 15 minutes or until the mayonnaise browns.
  • Serve hot or cold.

 

 

Filed Under: Lobster Imperial, Meat, Seafood

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