Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 8 frozen south african rock lobster tails --

  3. 4 ounces each boiling salted water

  4. 2 cans 8 oz each 1 cup brown sugar

  5. 1 cup vinegar

  6. 1/4 cup soy sauce

  7. 6 tablespoons cornstarch

  8. 2 green peppers -- cut in strips

  9. 2 tomatoes -- cut into wedges

  10. 4 cups hot cooked rice

  11. 1/2 cup whole toasted almonds

Instructions Jump to Ingredients ↑

  1. Parboil rock lobster tails by dropping into boiling salted water. When water reboils, cook for 1 minute.

  2. Remove from heat; drain and drench with cold water.

  3. Cut away underside membrane with kitchen shears. Insert fingers between shell and meat at heavy end of tail and work meat loose from shell in one piece.

  4. Cut meat into 1-inch crosswise slices.

  5. Drain syrup from pineapple into a saucepan; cut pineapple slices in half and reserve.

  6. Add brown sugar, vinegar, soy sauce and 2 cups water to pineapple syrup; bring to a boil.

  7. Combine cornstarch and 1/2 cup water; add to sugar mixture. Reduce heat and cook, stirring constantly, until thickened.

  8. Add green pepper, pineapple and tomato wedges; cook 2 minutes.

  9. Add rock lobster meat and heat through. Serve with rice tossed with almonds.


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