3 tablespoons vegetable oil
1/2 pound lobster tail
1/2 onion, diced
1/2 cup diced celery
salt and pepper to taste
1/4 teaspoon salt
1 clove garlic, minced
2 teaspoons mayonnaise
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/8 teaspoon ground black pepper
4 stalks celery, finely chopped
1 large onion, diced
2 tablespoons butter, grated
1 small (8 ounce) bottle Italian-style salad dressing
1 (8 ounce) can diced tomatoes, with juice
1 (8 ounce) can sliced mushrooms, with liquid
Spread olive oil over lobster tail. Place lemon peel over orange slices; set aside
Heat the oil in a large saucepan over medium heat. Add the lobster tail and saute thoroughly for 5 minutes on each side, turning once. Continue to saute for 3 minutes on each side, bringing to a boil. Remove raw lobster and set aside.
Add olive oil, the orange slices and salt and pepper; bring to a boil. Reduce heat and stir continuously until all of the sugar is dissolved. Cook, stirring constantly until mixture thickens. Remove from heat and stir in vinegar.
Bring pan to a boil. Add tomatoes and mushrooms and cook for 15 minutes. Add lobster tail and process on medium heat for 5 minutes, scraping up all the brown bits. Transfer lobsters onto food portions.
Good nutrition and tasty presentation.
⭐ ⭐ ⭐ ⭐ ⭐