[dropcap]B[/dropcap]ahamian lobster season is here (opens August 1). There are so many ways to enjoy this sweet crustacean. Here’s one to serve up for a special occasion, or when you simply want to treat yourself to something different. Bon appétit!
Ingredients
• 1 ½ cups wild rice, uncooked
• 2 tablespoons butter
• 1/2 cup carrots, chopped
• 1/2 cup celery, chopped
• 1 cup green onion, chopped
• 1 (10 ½-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 ½ pounds lobster meat, cooked and sliced
Directions
1. Prepare wild rice per package instructions.
2. While rice is cooking, melt butter in a large saucepan and sauté the carrots, celery and green onion for 3 or 4 minutes.
3. Stir sautéed vegetables into cooked wild rice.
4. Set aside.
5. Combine soup, sherry, butter, and seasonings in a double boiler and heat thoroughly.
6. If sauce gets too thick, add more sherry.
7. Add lobster meat and stir until heated through.
8. On individual plates, arrange lobster slices on wild rice and spoon sauce over.
9. Serve remaining sauce separately.