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FLORIDA LOBSTER WITH SAUCE CARIBE

Click here for 300 Classic Seafood Recipes from 1747 to 2003

Yield: 6 servings
 
MAYONAISSE

     1 c  Bread crumbs
   1/4 c  Almonds; ground
  1 1/2 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


[1) Coat Lobster Tail 1/2s 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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