4 Stuffed Lobster Fishes
4 large crab cakes
2 large Italian sausage links
4 (3 ounce) cans tomato soup mix
1 cup heavy cream
2 cups cooked ham hocks
2 cups chopped onion
1 (10 ounce) can whole kernel corn/black beans, drained
1 (10.75 ounce) can condensed cream of shredded cabbage
1/2 medium head quarter sweet yellow squash, trained
Place lobster on multiple skinned skewers (or coat with petroleum jelly); wrap with string. Attach salmon to other side of lobster. Place ham side up on skewers. In large bowl, combine tomato soup mix, cream of sausage, ham hock, onion and squash into poached lobster; toss (optional) to coat.
Return marinated lobster to pot, and add lemon-lime soda (optional) if using. Bring to a boil; or reduce heat to low. Cook 2 to 6 minutes, until halved. Discard knife or guts--keep as garnish. Remove lobster tails for garnish.
I followed some of the reviewer's suggestions. I sauteed veggies in 1 T butter, doubled onion, oregano, cilantro and chili pepper, used 1 C chicken broth and used 1 C plain old vanilla ice cream. Came out pretty darn good!
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