|Unsliced firm white bread||1 Pound (1 Loaf)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Canned lobster meat||5 Ounce|
|Mayonnaise/Salad dressing||3 Tablespoon|
|Lemon juice||2 Teaspoon|
1. Trim end crusts from bread; cut loaf crosswise into 6 one-inch-thick slices. Trim enough crust to make each slice 3-inches square, then cut each into 9 small squares. With a sharp-tip knife, hollow out squares to make tiny baskets. Brush with melted butter or margarine; place on a cooky sheet.
2. Bake in moderate oven (350°) for 12 minutes, or until golden; cool.
3. Drain lobster and pimiento; chop both fine. Mix with mayonnaise or salad dressing and lemon juice in a small bowl.
4. An hour before serving, spoon lobster into baskets, using about 1 teaspoonful each.