6 1/2 oz Can lobster meat
10 3/4 oz Can cream of asparagus soup
10 3/4 oz Can cream of mushroom soup
1 c Light cream (Half & Half)
pn Cayenne pepper
2 tb Dry sherry
2 tb Minced chives
MMMMM---------------------PARMESAN CROUTONS--------------------------
2 c French bread; in 1/4" cubes
2 tb Unsalted butter
1/2 ts Paprika
1/4 ts Salt
1/2 c Parmesan cheese; grated
MAKE THE CROUTONS: Toast french bread cubes in the oven
at 400ºF/205ºC for 10 minutes.
In a saute pan, melt butter.
Add paprika, salt and toasted bread cubes and toss to
coat. Toss with Parmesan.
MAKE THE SOUP: Blend together soups, cream, lobster and
cayenne and bring to a simmer. When soup is hot stir in
wine. Serve with a sprinkling of chives and the Parmesan
cheese croutons.
UDD notes: You can substitute canned crab with very good
results. Minced green onion greens may be substituted
for the chives. Tawny port can substitute for the sherry.
RECIPE FROM: The Taste of Gloucester; A Fisherman's Wife
Cooks - Written and complied by The Fishermen's Wives of
Gloucester & The Cape Ann League of Women Voters
Uncle Dirty Dave's Kitchen
MMMMM
... Twinkies have a half-life. Velveeta is eternal.
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