Rock Lobster Salad, Hot Or Cold Recipe
Ingredients
12 ounces frozen South African rock lobster tails
1 can (20 ounces) chick peas, drained
1 can (15 1/4 ounces) kidney beans, drained
1 cup celery, sliced
1/2 cup green pepper, diced
1/4 cup onion, chopped
1/2 cup dairy sour cream
1/2 cup mayonnaise
1 tablespoon horseradish
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.
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