| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Meats |
|
Soups, Fish |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Quick-cooking tapioca |
| 1 1/4 |
ts |
Salt |
| 1/8 |
ts |
Each of pepper and paprika |
| 1 |
tb |
Minced onion |
| 3 |
c |
Milk |
| 1 |
c |
Light cream |
| 1 |
cn |
(6 1/2 oz.) lobster or 1 1/2 cups cooked lobster meat, cut in chunks |
| 2 |
tb |
Butter |
| 2 |
tb |
Sherry or brandy |
INSTRUCTIONS
In top part of double boiler mix tapioca, salt, pepper, paprika, onion,
milk, and cream. Put over rapidly boiling water and cook for 15 minutes
stirring frequently, Add lobster and butter. Keep over hot water for 15
minutes to blend flavors.
Add sherry. Serve at once, or cool, stir, then chill. To serve, reheat
without boiling. Makes 4 servings. Typed by cjhartlin@msn.com Source:
Woman's Day
Posted to MM-Recipes Digest V4 #258 by "Cindy Hartlin"
<CJHARTLIN@classic.msn.com> on Oct 1, 97
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