|Source||Mrs. Robin Obetz (1977)|
1 hour, 10 minutes
Roll out half into 18 x 12-inch rectangle. Cut 6 (6-inch) circles. (Do twice for 12.) Pat into well-buttered 4-inch or 6-ounce custard cups. Chill 1 hour. Preheat oven to 375°. Select and save 12 large lobster chunks from cans of lobster. Flake the remainder. Put mixture of Swiss cheese, bacon and the flaked lobster in the bottom of pastry shells. In large bowl, mix remaining ingredients until blended. Pour into shells. Set them on 18 x 12-inch pan. Bake 20 minutes. Top each with lobster chunk. Bake 20 to 25 minutes more, until knife comes out clean. Cool 2 minutes, then remove from cups. Garnish with dill sprigs. Serves 10 to 12.