Lobster Tails Harlequin Recipe
Wish to cook something delicious, but are you short on time? Whip up an instant dinner with this quick and simple recipe for Lobster Tails Harlequin and sit up for a delicious dine-in with your family!
Ingredients
Frozen rock lobster tails – 6 (3 packages, 8 ounces each)
Butter or margarine - 1/4 cup
Green pepper - 1/4 cup, chopped
Flour - 1/4 cup
Salt - 1 teaspoon
Pepper - 1/4 teaspoon
Nutmeg - 1/4 teaspoon
Chicken broth - 1 can (14 1/2 ounces)
Milk - 1/2 cup
Heavy cream - 1/2 cup
Sherry - 1/4 cup
Cooked ham (optional) - 1/2 cup, diced
Ripe olives - 1 can (3 ounces), pitted & sliced
Hot cooked rice - 4 cups
Butter or margarine - 3 tablespoons
Parmesan cheese - 2 tablespoons, grated
Directions
MAKING
1) Take a large saucepan or Dutch oven with salted boiling water. Cook rock lobsters in it until tender, following package directions.
2) Use kitchen scissors to cut around the thin transparent under shell.
3) Remove meat and flake or dice.
4) Save the cleaned shells.
5) Take a chafing dish and melt 1/4 cup butter in it.
6) Add green pepper and cook until tender.
7) Add flour, salt, nutmeg and pepper. Stir and blend nicely.
8) Gradually stir in chicken broth, cream and milk. Cook until mixture becomes smooth and thick, stirring constantly.
9) Add ham, sherry, olives and lobster meat. Mix well.
10) Keep warm over hot water.
11) Toss rice with 3 tablespoons of butter. Pile into cleaned lobster shells.
12) Toss rice with three tablespoons butter; then pile into cleaned lobster shells (Fan out the end of tail for a more desirable appearance).
13) Top rice with Parmesan cheese.
14) Keep warm in slow oven (around 250° F) until serving time. Rub under broiler long enough to toast cheese, if desired.
SERVING
15) Serve chafing dish of lobster sauce surrounded by rice in shells.
1) Take a large saucepan or Dutch oven with salted boiling water. Cook rock lobsters in it until tender, following package directions.
2) Use kitchen scissors to cut around the thin transparent under shell.
3) Remove meat and flake or dice.
4) Save the cleaned shells.
5) Take a chafing dish and melt 1/4 cup butter in it.
6) Add green pepper and cook until tender.
7) Add flour, salt, nutmeg and pepper. Stir and blend nicely.
8) Gradually stir in chicken broth, cream and milk. Cook until mixture becomes smooth and thick, stirring constantly.
9) Add ham, sherry, olives and lobster meat. Mix well.
10) Keep warm over hot water.
11) Toss rice with 3 tablespoons of butter. Pile into cleaned lobster shells.
12) Toss rice with three tablespoons butter; then pile into cleaned lobster shells (Fan out the end of tail for a more desirable appearance).
13) Top rice with Parmesan cheese.
14) Keep warm in slow oven (around 250° F) until serving time. Rub under broiler long enough to toast cheese, if desired.
SERVING
15) Serve chafing dish of lobster sauce surrounded by rice in shells.
