INGREDIENTS:
(4 servings)
1 1/2 lb fresh Maine lobster
2 1/2 dozen 2-inch french bread slices
1 tbs pimento, chopped
Canola oil
1/4 tsp salt
3-4 drops hot pepper sauce
1/2 cup cream of mushroom soup, canned
1/4 cup bread crumbs, buttered
2 tbs dry white wine
DIRECTIONS:
Cook and pick your Maine lobster. Cut 2 1/2 dozen 2-inch bread rounds from thinly sliced bread. Brush lightly with canola oil. Heat in extremely slow 225 degree oven for 1 1/4 to 1 1/2 hours or til crisp. Shred the Maine lobster meat, combine with 1/2 cup canned condensed cream of mushroom soup, 2 tbs of dry white wine, 1 tbs chopped canned pimento, 1/4 tsp salt, and a few drops of bottled hot pepper sauce. Spread mixture on the toasted bread rounds. Sprinkle over the bread round 1/4 cup buttered fine dry bread crumbs. Place on a cookie sheet and broil for 2-3 minutes.
