If you are entertaining with a luncheon during Lent, or on any day wish to serve a delightful seafood meal, you will give the recipes below more than a passing glance. You will, indeed, get out the scissors at once and clip them for your kitchen files. All persons who like good food are guaranteed to "go" for any of the dishes listed.
The scalloped lobster and minced clams take little time to prepare. You fill shells with the seafood and top with bread crumbs, and ten minutes before serving place them in the oven. While they are baking, the hostess can fit down with her guests and enjoy the first course - fruit cup or fruit or vegetable juice - in leisurely fashion. For a party touch, you will like hot fried shrimp served in shells with individual servings of shrimp sauce (tomato catsup with a dot of hot prepared mustard) in lemon baskets. Dip shrimp into sauce and eat. Another "fish day" delicacy is scalloped crab. It may be baked and served from a casserole, individual ramekins or shells, if desired.
Seafood becomes more popular every year since quick transportation and Quick-freezing make it available in many districts far removed from salt water. Also, widespread knowledge of its healthful effect has increased appreciation on this score, in addition to its popularity based on taste alone.
Scalloped Lobster
1.5 cups lobster, canned or boiled
1 cup thin cream
1/2 cup soft bread crumbs
1 egg, slightly beaten
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon prepared mustard
1 tablespoon lemon juice
1 tablespoon butter
1/2 cup buttered crumbs
Cut lobster in 1/2-inch pieces. Heat with cream and crumbs almost to boiling. Stir into the slightly beaten egg. Add salt and pepper. Cook over hot water about 5 minutes, stirring constantly. Add seasonings and butter. Pour into shells. Top with buttered crumbs. Bake in moderately hot oven (375 degrees F.) 10 minutes. Serves 4.
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