The 1920s was a memorable decade when lobsters were cheaper than sardines or tuna—and were also commonly sold in cans. Crunchy devilled lobster was a popular and economical seafood meal for everyone.
- 1 pound mushrooms
- 1 tablespoon fresh chopped parsley (or 1 teaspoon dry parsley)
- 1 large can lobster
- 1 teaspoon salt
- 2 cups rich milk
- 2 egg yolks
- 5 tablespoons butter, melted (divided)
- 3 tablespoons flour
- ⅓ cup bread or cracker crumbs
- Heat 3 tablespoons of butter in a medium saucepan or skillet over medium heat.
- Add the mushrooms and stir-cook until softened, about 4–5 minutes.
- Remove from the pan and set aside.
- Combine the remaining butter, milk and flour in a mixing bowl. Mix well.
- Add the flour mixture to the previous pan and heat it.
- Mix in the salt, mushrooms, parsley, and lobster. Add the beaten eggs and mix again.
- Preheat the oven to 350°F.
- Add the mixture to a greased baking dish. Top with the crumbs.
- Bake for about 10 minutes and serve warm.