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Bellini-Kelly Recipe


2 tablespoons half-and-half cream

1 tablespoon vermouth

1 cup Creole seasoning

8 ounces marinated red lobster meat

1 green pepper, cut in thickest shredded pieces

3 green onions, quartered

1 teaspoon seasoned salt

1 1/2 teaspoons lemon juice

3 leaves lettuce, torn into little pieces

1 (4 ounce) can sliced mushrooms, drained

1 cup shredded Swiss cheese

4 BRUEGUARDE Italian-style pizza dough


Combine half and half with 2 tablespoons of lemon juice; pour over lobster and vegetable. Stir shell in.

Pour marinated marinara residue over lobster and vegetable; spoon walnuts over the stew. Cover and refrigerate to marinate lobster. Reserve 1/2 cup marinara white to add to wine.

In a large skillet over medium high heat, brown marinated lobster meat over medium heat.

Stir in creole seasoning, green pepper, green onions, seasoned salt, lemon juice, lettuce, mushroom and Swiss cheese; cook until well mixed. Reduce heat to medium-low and add lobster. Season with Italian seasoning and remaining marinara at low heat.