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Lobster Tails Harlequin

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Ingredients
  Frozen rock lobster tails 24 Ounce (3 Packages, 8 Ounces Each, About 6 Pieces)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Canned chicken broth 14 1⁄2 Ounce (1 Can)
  Milk 1⁄2 Cup (8 tbs)
  Heavy cream 1⁄2 Cup (8 tbs)
  Sherry 1⁄4 Cup (4 tbs)
  Diced cooked ham 1⁄2 Cup (8 tbs) (If Desired)
  Canned ripe olives 3 Ounce, pitted sliced (1 Can)
  Hot cooked rice 4 Cup (64 tbs)
  Butter/Margarine 3 Tablespoon
  Grated parmesan cheese 2 Tablespoon
Directions

MAKING
1) Take a bowl and add salt to water before boiling it.
2) Toss the rock lobster tails in the water and cook according to instructions on package.
3) Take kitchen scissors and cut around the transparent, thin under shell of the lobster tails.
4) Take the meat out and flake or dice it.
5) Retain the shells after cleaning them.
6) Take a chaffing dish and melt ΒΌ cups of butter in it.
7) Add the nutmeg, flour, salt & pepper and stir them in blending properly.
8) Stir the chicken broth in slowly adding the milk and cream consecutively.
9) Stir constantly while the mixture cooks until it becomes smooth and thick.
10) Add the flaked or diced lobster meat together with olives, ham and Sherry.

SERVING
11) Serve as required.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Lobster
Interest: 
Everyday
Cook Time: 
30 Minutes

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