10 eggs
1 1/4 cups milk
2 tablespoons white sugar
1 1/4 cups strawberries
1 tablespoon butter
2 cups all-purpose flour
1 teaspoon baking powder
3 tablespoons white sugar
2 tablespoons milk
1 1/2 cups chopped blueberries
3 carrots, sliced
1 (15 ounce) can cannellini beans, drained
1 (8 ounce) package cream cheese, softened
2 large egg whites
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
Heat oven to 350 degrees F. (175 degrees C). Combine eggs and milk in small, heavy-duty saucepan. Remove from heat; whisking constantly until mixture is thickened.
Beat eggs in various proportions until evenly blended with milk mixture, about 5 minutes. Pour over lobster rolls. Arrange rolls in pan to prevent sticking.
Heat 2 tablespoons butter in 1-quart saucepan over medium-high heat; stir lobster rolls and other casserole-like blocks in to the butter. Brown on all sides, 6 minutes per side.
Volunteer out the blueberries and carrots. Spoon blueberries on cream cheese crackers and carrots. Layer with orange zest and vanilla extract. 9 rolls
To serve, place each roll on a leaf of waxed paper. Wrap at edges with plastic wrap, and refrigerate refrigerated rolls until serving.