2 large shrimp, peeled and deveined
1/2 large onion, diced
1 (10 ounce) can sliced and quartered lobster meat
1 (10 ounce) can crushed pineapple, drained
1/2 cup cherry juice
2 tablespoons cornstarch
1 cup ketchup
1 cup Mayo
1 cup shredded mozzarella cheese
In a large saucepan over medium heat, cook and stir shrimp until pink; remove with a slotted spoon. Repeat with shrimp, onion, and lobster meat. Stir in pineapple and cherry juice. Simmer 12 to 14 minutes, or until shrimp turn pink. Remove from heat.
Stir ketchup, pineapple, cherry juice, cornstarch, lemon juice and cornstarch slowly into the shrimp shrimp mixture. Pour over the fish and beef mixture, stirring well. Cover and refrigerate for 2 to 3 hours to marinate. Recipe Notes:
For the Lobster Dip: In a medium bowl, mix crushed pineapple, orange juice, and saucepan sauce. Cover and let stand for several minutes to soften.
For the Steak Sauce: In a medium skillet, melt butter or margarine over medium heat. Saute the onions and garlic until tender. Stir in crushed pineapple, orange juice, and ketchup and stir into the saucepan.
Reduce heat to medium low. Add lettuce and tomato purée and toss lightly. Cook until vegetables are tender and vegetables are wilted; add lettuce and tomato purée mixture and toss again. Stir sauce mixture into the refrigerator before serving.
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