Lobster Rumaki
Ingredients
- 1/4 c dry sherry
- 2 tb soy sauce
- 1 tb oil
- 1 tb lemon juice
- 2 (6oz) frozen rock lobster tails, thawed
- 1/2 can (8oz) sliced water chestnuts drained
- 8 slices bacon, cut in half crosswise, partially cooked
Instructions
Yield: 16 Servings. Cut each lobster tail into eight pieces and marinate along with water chestnuts in combined marinade ingredients 2-4 hours in the refrigerator. Drain and discard marinade. Wrap lobster and water chestnut slice in a piece of bacon, secure with toothpick. Bake at 450F. 10-12 minutes until lobster is done, turning once. Drain and serve warm.
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