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  • 2 cups (500 mL) fresh cooked lobster meat
  • 1/4cup (50 mL) butter
  • 2 tsp (10 mL) vinegar
  • 2 cups (500 mL) cream
  • salt and pepper, to taste
  • 2-4bread slices (optional)


Cut lobster into chunks. In a frying pan, sauté lobster in butter for 1 minute. Add vinegar and stir. Add cream and stir until hot. Season to taste.

Note: If making Clara Harris's Hot Lobster Sandwich, serve on top of (and between) 2-4 pieces of toast.

Tip: Can substitute 1 tin frozen lobster, thawed and drained, for fresh lobster. (see p.52)

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