One
1-pound spiny lobster
1-tablespoon vegetable oil
1/8 cup chopped red bell pepper
1/8 cup chopped green bell pepper
1/8 cup chopped onion
1/8 cup chopped tomato
1/8 cup sliced button mushrooms, if desired
2 ounces Pernod
1/3-cup heavy cream
Salt and black pepper, to taste
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Place live lobster into a large pot of boiling water, taking care
to submerge the lobster completely. Cover the pot tightly, return
water to a boil, and then boil for 10 minutes. Remove lobster
from water; cool slightly. Cut tail in half lengthwise. Remove
meat; reserve shells. Cut meat into bite-sized medallions and
set aside.
Heat oil in a large skillet. Add peppers, onions, tomato and mushrooms,
if desired. Cook over medium heat, stirring often, until vegetables
are tender. Add Pernod and lobster meat; cook and stir for 1 minute.
Stir in heavy cream. Over medium heat, simmer 5 to 7 minutes,
stirring occasionally. Season with salt and black pepper, to taste.
Spoon mixture into reserved lobster shells. Serve with seasoned
wild rice and crisp-tender cooked fresh broccoli.
Makes 1 serving. Per serving: 570 calories, 28 gms fat (44% fat
calories), 204 mg cholesterol, 676 mg sodium.
