1 large or 2 small live lobsters
1 beaten egg
1/2 of a 10 3/4-ounce can (about 2/3 cup) condensed cream of celery soup
1 tablespoon snipped parsley
1/4 teaspoon onion salt
Dash freshly ground black pepper
1 7 1/2-ounce can minced clams
2 cups plain croutons
1 tablespoons butter or margarine, melted
Select active lobsters; plunge head first into enough boiling salted water to cover. Cook 2 minutes. Remove from pan; place lobsters, back shell down, on cutting board. With sharp knife, split soft undershell lengthwise from head to tail (remove head if you wish). Using shears, snip out undershell membrane on tail section. Discard all organs in body section except brownish green liver and red coral roe. Remove black vein that runs down tail. Crack claws. Place, cut side up, in shallow baking pan. Combine egg, soup, parsley, onion salt, and pepper (and liver and roe, if desired). Drain clams, reserving 2 tablespoons of liquid. Stir clams and reserved liquid into soup mixture with croutons, tossing to coat. Spoon into lobsters, over body cavity and tail. Bake at 350° oven for 30 to 35 minutes. Drizzle with melted butter or margarine during baking. Garnish plate with curly endive and serve with additional melted butter for dipping, if desired. Makes 2 servings.
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