For all that lobster you hauled in during mini-season, here is one decadent way to enjoy this sweet crustacean, loaded with calories, but oh, so good!
INGREDIENTS
- 1-1/2 cups wild rice, uncooked
- 2 tablespoons butter
- 1/2 cup carrots, chopped
- 1/2 cup celery, chopped
- 1 cup green onion, chopped
- 1 (10-1/2 ounce) can cream of shrimp soup
- 1/2 cup sherry
- 1/4 cup butter
- hot pepper sauce to taste
- salt and pepper to taste
- 1-1/2 pounds lobster meat, cooked and sliced
DIRECTIONS
- Prepare wild rice per package instructions.
- While rice is cooked, melt butter in a large saucepan and sauté the carrots, celery and green onion for 3 or 4 minutes.
- Stir sautéed vegetables into cooked wild rice. Set aside.
- Combine soup, sherry, butter and seasonings in a double boiler and heat thoroughly.
- If sauce gets too thick, add more sherry. (Even if it doesn’t, add more sherrry—just kidding!)
- Add lobster meat and stir until heated through.
- On individual plates, arrange lobster slices on wild rice and spoon sauce over.
- Serve remaining sauce separately.