Liturgical Year : Recipes : Lobster Tails Singapore

Catholic Recipe: Lobster Tails Singapore

INGREDIENTS

4 firm bananas
melted butter or margarine
salt
4 to 6 frozen lobster tails, cooked and shelled (save broth)
2 cups hot cooked rice
Curry Sauce (see recipe)

Details

Serves: 4

Prep Time: 1 hour

Difficulty: ★★☆☆

Cost: ★★★★

For Ages: 15+

Origin:

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Often Made With (1)

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Pre-cooked lobster tails speed up this dish. Bananas add a sweet twist, with a curry sauce added later.

DIRECTIONS

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