1 (15 ounce) can sliced mushrooms, drained
3 tablespoons butter
1 (4 ounce) can lobster, sliced into 1 inch pieces
3 tablespoons milk
1/4 cup heavy cream
1 cup French vanilla candied fruit
7 sprigs fresh dill weed
5 tablespoons molasses
2 tablespoons orange juice
1 teaspoon grated lime zest
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish. Fill the pan with foil.
In a large bowl, throw mushrooms, butter, lobster, milk, cream, French vanilla candied fruit, egg, 2 sprigs dill and 1 8 ounce can sliced mushrooms. Mix well. Place the mushrooms, butter mixture, cream, and fruit over the foil layer. Spread cream mixture evenly onto the foil layer. Spread orange juice over some of the top.
Bake uncovered for 90 minutes or until it begins to brown. Cool completely.
To Make Strips: Stuff strips two thirds of the way into each seam, then twist the edges to seal. Place dill and orange zest across strips in circles. Brush lightly with butter mixture. Roll one strip of dill and/or orange zest sticky with lemon juice.