Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 (7 Oz.) Lobster Tails 3/4 c Clam Juice
1 c Peeled, Diced Red Potatoes 1/3 c Low-Fat Sour Cream
1/2 c Chopped Onioin 1/8 ts Thyme
1 cl Garlic Minced 1/8 ts White Pepper
3/4 c Water 1 tb 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 5.6, Chol. 87)

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