Catholic Recipe: Lobster Tails Singapore
Pre-cooked lobster tails speed up this dish. Bananas add a sweet twist, with a curry sauce added later.
Grease shallow baking dish. Peel bananas; cut in half crosswise; arrange in dish. Brush with melted butter or margarine; sprinkle lightly with salt. Bake at 375° for 15 to 18 minutes or until bananas are fork-tender. Meanwhile, dice lobster tail meat; heat over hot water. When hot, place lobster on bed of cooked rice; arrange cooked bananas around edge. Pour part of the curry sauce on top; serve remainder on the side. Makes 4 servings.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965