Rock Lobster Rice Recipe

Summary

Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Frozen rock lobster tails40 Ounce (8 Tails Of 5 Ounce Each)
 Cooked rice2 Cup (32 tbs)
 Butter/Margarine1⁄4 Cup (4 tbs)
 Flour2 Tablespoon
 Light cream1 Cup (16 tbs)
 Salt3⁄4 Teaspoon
 Pepper1 Dash
 Aromatic bitters2 Dash
 Sherry1⁄4 Cup (4 tbs)
 Paprika1 Teaspoon
 Lime wedges4

Nutrition Facts

Serving size

Calories 729 Calories from Fat 301

% Daily Value*

Total Fat 34 g52.5%

Saturated Fat 18.9 g94.6%

Trans Fat 0 g

Cholesterol 296.8 mg

Sodium 933.9 mg38.9%

Total Carbohydrates 43 g14.2%

Dietary Fiber 1.1 g4.5%

Sugars 0.3 g

Protein 62 g124%

Vitamin A 32.5% Vitamin C 5.6%

Calcium 5.3% Iron 11.2%

*Based on a 2000 Calorie diet

Directions

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.
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