FBD

Lobster-Pineapple Curry

OtherSeafoodEasy30 minBy Northstar

Ingredients

Servings
4
  • 2 tails rock lobster tails (8 oz each)
  • 2 tbsp butter or margarine
  • 2 tbsp green bell pepper, chopped
  • 2 tbsp all-purpose flour
  • 0.8 cup chicken broth
  • 0.3 tsp curry powder
  • 1 can pineapple chunks, drained (8 oz)
  • 0.3 cup diced water chestnuts
  • 0.3 cup cashew nuts

Instructions

  1. 1

    Boil lobster tails according to package directions. Cut away the underside membrane and remove meat from shells. Reserve shells for serving.

  2. 2

    Cut lobster meat into 1/2-inch thick slices.

  3. 3

    Melt butter in a saucepan over medium heat. Sauté green pepper in butter until tender, about 5 minutes.

  4. 4

    Stir in flour. Gradually stir in chicken broth and curry powder. Cook over low heat, stirring constantly, until mixture thickens.

  5. 5

    Stir in pineapple chunks, water chestnuts, cashew nuts, and lobster pieces. Heat thoroughly.

  6. 6

    Spoon mixture back into reserved shells and serve with seasoned rice.