| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Seafood |
2 |
Servings |
INGREDIENTS
| 2 |
|
(7 Oz.) Lobster Tails |
| 1 |
c |
Peeled, Diced Red Potatoes |
| 1/2 |
c |
Chopped Onioin |
| 1 |
cl |
Garlic Minced |
| 3/4 |
c |
Water |
| 3/4 |
c |
Clam Juice |
| 1/3 |
c |
Low-Fat Sour Cream |
| 1/8 |
ts |
Thyme |
| 1/8 |
ts |
White Pepper |
| 1 |
tb |
Dry Sherry. |
INSTRUCTIONS
Cut Lengthwise Through Top Of 1 Lobster Shell. Press Shell Open. Starting
At Cut End Of Tail, Carefully Loosen Lobster Meat From Bottom Of Shell.
Coarsely Chop & Set Aside. Repeat Procedure With Other Tail. Combine
Potatoes And Onion, Garlic, Water & Clam Juice. Bring To A Boil. Cover &
Reduce Heat & Simmer 12 Min. OR Until Tender. Set Aside. Position Knife
Blade in Processor; Add Potatomixture. Process Until Smooth. Return 1 C.
Potato Mixture To Saucepan. Add Sour Cream, Stirring Well. Add Remaining
Potato Mixture; Stir Well. Place Over Low Heat; Add Lobster, Thyme, Pepper
& Dry Sherry. Cook 8 Min. OR Until Lobster Is Done, Stirring Constantly.
(Fat 5.6, Chol. 87)
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