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 and Set Aside. Repeat Procedure With
Other Tail. Combine Potatoes And Onion, Garlic, Water and Clam Juice.
Bring To A Boil. Cover and Reduce Heat and 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 and
Dry Sherry. Cook 8 Min. OR Until Lobster Is Done, Stirring Constantly.
(Fat 5.6, Chol. 87)

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