Lobster Pick and Dip

Remove the meat from two cooked lobsters and cut into bite-size
chunks. Place one lobster shell in the center of a large plate, line
it carefully with lettuce and fill the cavity with cocktail sauce or
“Almost Mayonnaise”. (P. 19). Place chunks of lobster on tooth-
picks around the edge of the plate. Guests may dip lobster chunks
in the dressing.

Approximately 10 calories for each chunk of lobster with dip.

Oyster Stuffed Mushroom Caps

12 oysters 1g teaspoon salt
1 tablespoon butter, melted 12 large mushroom caps
2 tablespoons dry white wine

Dip oysters in mixture of melted butter, wine and salt. Place one
oyster in each mushroom cap. Pour remaining liquid over the
oysters and mushrooms. Bake in a hot oven (450°F.) for 10
minutes. Serve hot.

Approximately 40 calories for each stuffed mushroom cap.

ROGER DUHAMEL, F.R.S.C.
QUEEN’S PRINTER AND CONTROLLER OF STATIONERY
OTTAWA, 1965

Cat. No. Fs 32-24/1965

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