Lobster-Pineapple Curry
March 18, 2010
Lobster-Pineapple Curry
Lobster-Pineapple Curry
1 (8 ounce) package Booth? Rock Lobster Tails
2 tablespoons butter or margarine
2 tablespoons chopped green bell pepper
2 tablespoons flour
3/4 cup chicken broth
1/4 teaspoon curry powder
1 (8 ounce) can pineapple chunks, drained
1/4 cup diced water chestnuts
1/4 cup cashew nuts
Boil lobster tails according to package directions. Cut away underside membrane and remove meat from shells. Reserve shells for serving. Cut meat into 1/2-inch thick slices. Melt butter in saucepan. Saut? green pepper in butter until tender, about 5 minutes. Stir in flour. Gradually stir in broth and curry powder. Cook over low heat, stirring constantly until mixture thickens. Stir in pineapple chunks, water chestnuts, cashew nuts and lobster pieces. Heat thoroughly. Spoon mixture into shells.
Serve with seasoned rice.
Have patience with everything unresolved in your heart and try to love the questions themselves … Don search for the answers, which could not be given to you now, because you would not be able to live them. And the point it, to live everything. Live the questions now. Perhaps, then, someday far in the future, you will gradually, without even noticing it, live your way into the answer. — Rainer Maria Rilke
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Entry Filed under: Seafood. Tags: seafood recipes, lobster.
