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FLORIDA LOBSTER WITH SAUCE CARIBE

Click here for 300 Classic Seafood Recipes from 1747 to 2003

Yield: 6 servings

• 6 Florida Lobster Tails

MAYONAISSE

• 1 c  Bread crumbs
• 1/4 c  Almonds; ground
• 1½ tb Chives; chopped
 

SAUCE CARIBE

• 1/2 lb Spinach, fresh; chopped
• 6    Anchovies; chop fine
• 4    Garlic; cloves, minced
• 1 tb Chives; chopped
• 2 ts Parsley; chopped
• 2 ts Capers; chopped
• 1 tb Lime juice +
• Salt & pepper to taste
 

[1) Coat Lobster Tail halves with Mayonaisse, wipe off excess;
     Roll in Bread Crumb Mixture, and fry at 350 degree fryer.

[2) Combine remaining ingredients for SAUCE CARIBE, let stand overnight.

[3) Set Lobster on Radicchio leaves. Serve sauce at room temperature.
     Garnish with slices of Papaya and Lime wheels.