South African Rock Lobster Imperial Recipe
Ingredients
1 pound frozen South African rock lobster tails, thawed
2 tablespoons butter or margarine
1/2 cup chopped onion
2 tablespoons flour
1 (17 ounce) can cream-style corn
1 (12 ounce) can kernel corn, drained
1/4 cup milk
1 tablespoon yellow mustard
Salt and pepper to taste
1 (10 ounce) package frozen patty shells, baked
Directions
With scissors, remove underside membrane of lobster tails.
Pull out meat in one piece; dice.
Heat butter in saucepan; saute onion.
Add lobster pieces; stir until meat has lost its translucency and is opaque.
Stir in flour.
Stir in creamed and kernel corn, milk, and mustard; stir over low heat until mixture thickens and bubbles.
Season with salt and pepper.
Pull out meat in one piece; dice.
Heat butter in saucepan; saute onion.
Add lobster pieces; stir until meat has lost its translucency and is opaque.
Stir in flour.
Stir in creamed and kernel corn, milk, and mustard; stir over low heat until mixture thickens and bubbles.
Season with salt and pepper.
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