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Print this Recipe    Lobster Canapes

Lobster Canapes

12 toast rounds
1/4 cup Tartar Sauce
1/2 cup chopped mushrooms
1 garlic clove, minced
1/4 cup water
1/8 cup white wine
1 1/2 cups cooked chopped lobster
paprika to sprinkle
1 1/2 Tablespoons horseradish
3 Tablespoons Parmesan cheese
1/4 cup mayonnaise
watercress

Spread toast rounds with tartar sauce; set aside. In nonstick
skillet over high heat, saute mushrooms and garlic in water and
white wine until liquid has evaporated. Remove from heat and cool
for 15 minutes. Transfer to medium size bowl. Mix mushroom mixture
and lobster together. Sprinkle mixture equally over tartar sauce
on each round and dust with paprika. Chill in refrigerator for one
hour. Fifteen minutes before chilling is complete, combine horseradish,
cheese and mayonnaise, mix well. Press mixture through pastry bag
and place a border on each round. In center of each canape, place
a sprig of watercress. Makes 12 servings.

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