Rock Lobster Rice
|Frozen rock lobster tails||40 Ounce (8 Tails Of 5 Ounce Each)|
|Cooked rice||2 Cup (32 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Light cream||1 Cup (16 tbs)|
|Aromatic bitters||2 Dash|
|Sherry||1⁄4 Cup (4 tbs)|
Boil lobster tails as label directs.
Remove meat from shells; reserve shells.
Cut meat into 1 1/2-inch chunks.
Preheat broiler if manufacturer directs.
Line shells with thin layer of rice.
In small saucepan over medium heat, melt butter; stir in flour, cream, salt, pepper, bitters.
Cook, stirring, until thickened; stir in sherry.
Combine sauce, rest of rice and lobster; toss lightly.
Pile in shells.
Broil 4 minutes or until nicely browned.
Sprinkle with paprika; garnish with lime wedges.