Luncheon Lobster Bake Recipe
Ingredients
| Canned lobster | 5 Ounce | |
| Mayonnaise/Salad dressing | 3⁄4 Cup (12 tbs) | |
| Milk | 3⁄4 Cup (12 tbs) | |
| Hard cooked eggs | 6 | |
| Chopped onion | 1⁄3 Cup (5.33 tbs) | |
| Sliced pimiento stuffed green olives | 1⁄4 Cup (4 tbs) | |
| Salt | 3⁄4 Teaspoon | |
| Soft bread crumbs | 1⁄2 Cup (8 tbs) | |
| Soft bread crumbs | 1⁄2 Cup (8 tbs) | |
| Butter | 2 Tablespoon | |
| Pimiento stuffed olive slices | 2 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 2374 Calories from Fat 1854
% Daily Value*
Total Fat 206 g317.1%
Saturated Fat 41.9 g209.4%
Trans Fat 0 g
Cholesterol 1649.5 mg549.8%
Sodium 4625 mg192.7%
Total Carbohydrates 46 g15.5%
Dietary Fiber 2 g7.9%
Sugars 17 g
Protein 75 g150.5%
Vitamin A 58.6% Vitamin C 6.6%
Calcium 45.1% Iron 33%
*Based on a 2000 Calorie diet
Directions
Combine with 1 1/2 cups crumbs, mayonnaise, milk, eggs, onion, 1/4 cup sliced olives, salt, and dash pepper.
Toss lightly.
Pile into 6 individual greased baking dishes or 1-quart casserole.
Combine 1/2 cup crumbs and the melted butter.
Sprinkle over top of mixture.
Bake at 350° till heated through, 20 to 25 minutes for individual baking dishes and 35 to 40 minutes for casserole.
Garnish with olive slices.
Chef
