Rock Lobster Salad, Hot Or Cold Recipe
Ingredients
| 12 ounces frozen South African rock lobster tails | ||
| Chickpeas | 1 Can (10oz), drained | |
| Kidney beans | 1 Can (10oz), drained | |
| Celery | 1 Cup (16 tbs), sliced | |
| Green pepper | 1/2 Cup (16 tbs), diced | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Dairy sour cream | 1/2 Cup (16 tbs) | |
| Mayonnaise | 1/2 Cup (16 tbs) | |
| Horseradish | 1 Tablespoon | |
| Salt | To Taste | |
| 1 tablespoon prepared yellow mustard | ||
Directions
Drop frozen rock lobster into boiling salted water.
When water reboils, boil 3 minutes.(Larger 4-ounce tails require 5 minutes boiling time.)
Drain immediately; drench with cold water.
With scissors, remove underside membrane.
Pull out meat and dice.
Place lobster meat in mixing bowl.
Stir in all remaining ingredients.
Chill to serve cold.
To serve hot, place mixture in a greased 1 1/2-quart ovenproof casserole.
Bake in a preheated 350° F.oven 30 to 35 minutes, or until piping hot.
When water reboils, boil 3 minutes.(Larger 4-ounce tails require 5 minutes boiling time.)
Drain immediately; drench with cold water.
With scissors, remove underside membrane.
Pull out meat and dice.
Place lobster meat in mixing bowl.
Stir in all remaining ingredients.
Chill to serve cold.
To serve hot, place mixture in a greased 1 1/2-quart ovenproof casserole.
Bake in a preheated 350° F.oven 30 to 35 minutes, or until piping hot.
Chef
