INGREDIENTS:
1 (8 ounce) package Maine lobster tails
2 tbs butter or margarine
2 tbs chopped green bell pepper
2 tbs flour
3/4 cup chicken broth
1/4 tsp curry powder
1 (8 ounce) can pineapple chunks, drained
1/4 cup diced water chestnuts
1/4 cup cashew nuts
DIRECTIONS:
Boil Maine 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 Maine lobster pieces. Heat thoroughly. Spoon mixture into shells. Serve with seasoned rice.
