1 pound lean ground beef
1 small onion, chopped
1 medium head cabbage, sliced
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 cup ketchup
1 teaspoon white sugar
1 cup water
1 tablespoon Worcestershire sauce
2 teaspoons lemon juice
1 1/2 tablespoons red wine vinegar
1 tablespoon molasses
1 tablespoon vegetable oil
1 dash garlic salt
1 teaspoon salt
1 pound lobster tails
1 a la carte pie shell (including filling)
In a medium bowl, mix together lean ground beef, onion, cabbage, olive oil, vinegar, ketchup, sugar, water, Worcestershire sauce, lemon juice, wine vinegar, molasses, vegetable oil, garlic salt and salt.
Cook beef and onion mixture in a large skillet over medium high heat. When beef mixture begins to brown, remove from heat. Stir in the lobster tails and pour over beef mixture in a single layer. Mix together and spread over pie shell.
Cover with top edge of pie shell. Place lid on top of pie. Place lobster tails around side of pie. Spread lobster mixture into sauce just under bottom crust. Cover and chill.