Lobster pineapple curry
Lobster pineapple curry recipe in the seafood category
Recipe ingredients:
- 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
Recipe method:
- 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.
- Saute 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.
Tags: lobster, pineapple, curry, recipe, seafood, recipes, cooking