Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 md Pineapples 1 t Dried tarragon leaves
2 ea Apples 1 ea Tb chopped parsley
2 ea (8oz) boiled rock lobster **SAUCE**
-tails 1/2 c Kraft fatfree Miracle Whip
1 ea Tb chopped fresh tarragon 1/4 c Ketchup
-leaves 2 ea Tb Cointreau or triple sec
**OR** 1 ea Tb port wine

Cut pineapple lengthwise into quarters, right through the fronds.
Remove and discard cores. Scoop out pineapple, leaving shells intact.
Core and pare apples. Remove lobster from shells. Cut lobster meat,
apples and pineapple into 1" cubes. combine in a medium bowl with
tarragon and parsley; toss to blend. refrigerate, covered, several
hours or until well chilled. Sauce: Combine Miracle Whip, ketchup,
Cointreau and port; mix well. Refrigerate, covered, until well
chilled. To serve, lightly toss lobster fruit mixture and sauce to
mix well. Divide evenly into pineapple shells. Per serving: 145 cal.,
0.8g fat (5%), 41mg chol., 2g fiber, 12g pro., 23g carb., 452mg sod.
Butter Busters by Pam Mycoskie ISBN 0-446-67040-5 Entered by Carolyn
Shaw 2-95

Submitted By CAROLYN SHAW On 02-15-95

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