Title: Creamed Lobster on Toast
Categories: Entree Seafood Southern
Yield: 6 Servings

2	c	Lobster meat; cooked
4	tb	Butter (or marg.)
2	tb	Flour, all-purpose
1	c	Milk; or half-and-half
2	tb	Onion; finely minced
1/2	ts	Salt
1/4	ts	Pepper, white
		Toast

Cut lobster meat into bite-size pieces; set aside. Melt butter in skillet; stir in flour. Add milk gradually; cook, stirring constantly, until smooth and thickened. Add onion, salt, pepper, and lobster. Heat thoroughly. Serve over toast.

SOURCE: Southern Living Magazine, May 1974. Typos by Nancy Coleman.

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