Lobster pineapple curry recipe

Recipe ingredients

• 1 (8 ounce) package Booth Rock Lobster Tails
• 2 tablespoons butter or margarine
• 2 tablespoons chopped green bell pepper
• 2 tablespoons flour
• 3/4 cup chicken broth
• 1/4 teaspoon curry powder
• 1 (8 ounce) can pineapple chunks, drained
• 1/4 cup diced water chestnuts
• 1/4 cup cashew nuts

Recipe method

• Boil lobster tails according to package directions.
• Cut away underside membrane and remove meat from shells.
• Reserve shells for serving.
• Cut meat into 1/2-inch thick slices.
• Melt butter in saucepan.
• Saute green pepper in butter until tender, about 5 minutes.
• Stir in flour.
• Gradually stir in broth and curry powder.
• Cook over low heat, stirring constantly until mixture thickens.
• Stir in pineapple chunks, water chestnuts, cashew nuts and lobster pieces.
• Heat thoroughly.
• Spoon mixture into shells.
• Serve with seasoned rice.

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Lobster pineapple curry recipe