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Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
May 16, 1975
Page
6
South African rock lobster can be stretched into many dishes from Solianka in Russia to Normandy cheese sauces in France. Scandinavia favors macaroni while Portuguese pies use seafood with potatoes and onions. Cape Town mixes cold boiled meat with rice and vegetables into a salad enjoyed year round.
In a large saucepan melt butter and sauté onion cucumber and tomatoes until mushy. Stir in chicken broth. Prepare rock lobster tails then cut meat into crosswise slices. Add lobster meat clams gherkins olives capers and dill. Heat to a bubble season with salt and pepper. Top with dill and sour cream if desired. Yield six servings.
Rock lobster tails and potatoes dish with cheddar cheese and capers. Lobster prepared by parboiling then removing meat from shells. potatoes layered with lobster, butter and flour, baked briefly at a high temperature. Serves a small yield.
Portu guese risoles made with thawed South African rock lobster tails chopped and sautéed with onion and parsley, bound with instant potato, brushed with egg and water, and baked or fried to golden half moon pastries.
A hearty bake combines noodles and elbow macaroni with rock lobster tails. A savory sauce of butter flour chicken broth half and half white wine binds the dish, then bakes at 350 degrees for 35 to 40 minutes until bubbly and edge browned. Yield six servings.
Rock lobster tails prepared from frozen, cut into chunks, folded with cooked rice celery green beans carrots and apples. Mayonnaise curry powder and light cream dress the mix, then folded in and chilled. Yields six servings.
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