Lobster and Shrimp Romano
|Cooked shrimp||8 Ounce|
|Cooked lobster||8 Ounce|
|Romano sauce||1 Cup (16 tbs)|
|Canned bean sprouts||38 Ounce, drained (2 cans, 19 ounces each)|
1) Chop the shrimps and lobster coarsely.
2) In the saucepan, heat the Romano sauce to simmer.
3) Stir in the lobster and heat until completely heated.
4) In another saucepan heat the sprouts thoroughly.
5) Make a bed of sprouts on a warm serving plate and spoon the Lobster and Shrimp Romano over them.