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Lobster Clarice

  Yield/Servings: 6 servings  
1 lobster, live
1 pt. scallops
1 pt. oysters
1 pt. crab lumps
1/2 lb. noodles
1 pt. cream
1/2 lb. butter
6 egg yolks and little cream
1/2 tbsp. paprika
Boil the lobster 20 minutes, shell and cut into pieces the size of the scallops. Wash scallops carefully to eliminate sand. Clear crab lumps for the little shells. Cook oysters in own liquid. Take off the outer part of oysters, save the middle or soft part for use later.

Cook the noodles in boiling salted water until tender, about 20 minutes, drain them, season and place in bottom of casserole to keep them hot.

Heat half the butter in frying pan, mix the scallops with the paprika and shake and stir in the butter 2 or 3 minutes. Add lobster, pour in just enough cream to cover the fish, boil 5 minutes. Add crab lumps, oysters and the yolks of eggs with rest of cream. Stir until sauce is thick enough to coat back of spoon. Finish seasoning with salt and pepper, add rest of butter. Pour very hot over the hot noodles and serve.
Recipe Source: JMD
Submitted by: Creative Cooking USA

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