Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 2 \N | (7 Oz.) Lobster Tails |
| 1 cup | Peeled, Diced Red Potatoes |
| ½ cup | Chopped Onioin |
| 1 clove | Garlic Minced |
| ¾ cup | Water |
| ¾ cup | Clam Juice |
| ⅓ cup | Low-Fat Sour Cream |
| ⅛ teaspoon | Thyme |
| ⅛ teaspoon | White Pepper |
| 1 tablespoon | Dry Sherry. |
Cut Lengthwise Through Top Of 1 Lobster Shell. Press Shell Open.
Starting At Cut End Of Tail, Carefully Loosen Lobster Meat From Bottom Of Shell. Coarsely Chop & Set Aside. Repeat Procedure With Other Tail. Combine Potatoes And Onion, Garlic, Water & Clam Juice.
Bring To A Boil. Cover & Reduce Heat & Simmer 12 Min. OR Until Tender. Set Aside. Position Knife Blade in Processor; Add Potatomixture. Process Until Smooth. Return 1 C. Potato Mixture To Saucepan. Add Sour Cream, Stirring Well. Add Remaining Potato Mixture; Stir Well. Place Over Low Heat; Add Lobster, Thyme, Pepper & Dry Sherry. Cook 8 Min. OR Until Lobster Is Done, Stirring Constantly.
(Fat 5⅗, Chol. 87)