2 (4 ounce) cans anchovy fillets
1 clove garlic, minced
1 dash dried minced onion
2 tablespoons tomato paste
1/2 teaspoon dried basil
4 ounces fresh shrimp, peeled and deveined
2 cups chopped onion
2 cups frozen chopped broccoli
2 cups chopped celery
1/2 cup fresh lemon juice
Place anchovies in a medium saucepan and cook over low heat until creamy, about 8 minutes. Drain, place in medium bowl, and squeeze garlic and onion in to still liquid. Stir in tomato paste, basil, shrimp, onion, and broccoli. Mix well.
Place shrimp in a medium lidded plastic container and pour 1/4 cup water into one end to fill container. Let stand overnight.
Place lobster tails in large bowl and stir with garlic and onion; set aside.
Peel celery and cut into finely skinned, large buttery slices. Lay celery slices in a large mixer bowl. Add lobster tails and celery to mixture.
Return celery slices to the saucepan with the garlic and onion mixture. Stir in tomato paste. Cook over medium heat until mixture thickens, about 4 minutes.
Add crab powder and cream of tartar to celery slices.
Stir lobster tails, orange, lemon juice, and mustard into celery mixture. Turn mix gently. Serve.
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