Lobster Canapes

2 1/2 dozen 2-inch bread slices cut from French bread
salad oil
1 cup of cooked lobster|
1/2 cup canned condensed cream of mushroom soup
2 Tbsp dry white wine
1 Tbsp chopped canned pimento
salt
hot pepper sauce
toasted bread
buttered bread crumbs


Cut 2 1/2 dozen 2-inch bread rounds from thinly sliced bread. Brush lightly with salad oil. Heat in extremely slow oven (225) for 1 1/4 to 1 1/2 hours or till crisp. Shred 1 cup lobster, combine with 1/2 cup canned condensed cream of mushroom soup, 2 tablespoons of dry white wine, 1 tablespoon chopped canned pimento, 1/4 teaspoon salt, and a few drops of bottled hot pepper sauce. Spread mixture on the toasted bread rounds. Sprinkle over the rounds 1/4 cup buttered fine dry bread crumbs. Broil 2 to 3 minutes.

Source: rec.food.recipes