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FLORIDA LOBSTER WITH SAUCE CARIBE

Click here for 300 Classic Seafood Recipes from 1747 to 2003

Yield: 6 servings


    • 6 Florida Lobster Tails

MAYONAISSE

    • 1 c  Bread crumbs
    • 1/4 c  Almonds; ground
    • 1½ tb Chives; chopped
     

SAUCE CARIBE

    • 1/2 lb Spinach, fresh; chopped
    • 6    Anchovies; chop fine
    • 4    Garlic; cloves, minced
    • 1 tb Chives; chopped
    • 2 ts Parsley; chopped
    • 2 ts Capers; chopped
    • 1 tb Lime juice +
    • Salt & pepper to taste
     

[1) Coat Lobster Tail halves with Mayonaisse, wipe off excess;
     Roll in Bread Crumb Mixture, and fry at 350 degree fryer.

[2) Combine remaining ingredients for SAUCE CARIBE, let stand overnight.

[3) Set Lobster on Radicchio leaves. Serve sauce at room temperature.
     Garnish with slices of Papaya and Lime wheels.

 

 

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