1 (8 ounce) package Booth Rock Lobster Tails
2 tablespoons butter or margarine
2 tablespoons chopped green bell pepper
2 tablespoons flour
3/4 cup chicken broth
1/4 teaspoon curry powder
1 (8 ounce) can pineapple chunks, drained
1/4 cup diced water chestnuts
1/4 cup cashew nuts
Boil lobster tails according to package directions. Cut away underside membrane
and remove meat from shells. Reserve shells for serving. Cut meat into 1/2-inch
thick slices. Melt butter in saucepan. Saut� green pepper in butter until tender,
about 5 minutes. Stir in flour. Gradually stir in broth and curry powder. Cook
over low heat, stirring constantly until mixture thickens. Stir in pineapple
chunks, water chestnuts, cashew nuts and lobster pieces. Heat thoroughly. Spoon
mixture into shells.
