Rock Lobster And Pepper Stew

Course : Seafoods
Serves: 6
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1 1/2 pounds frozen south african rock lobster tails
1/3 cup olive oil
4 medium green or red bell peppers -- seed and cut in 1 inch strips
1 clove garlic -- peeled and chopped
1/3 cup flour
1 cup chicken broth
1 cup dry white wine
1/4 teaspoon saffron threads -- crumbled
1 tablespoon fresh lemon juice
1 teaspoon salt -- to taste
1 teaspoon pepper -- to taste
1 package cooked wheat pilaf

Preparation / Directions:

1. Thaw rock lobster tails. With scissors remove underside membrane and pull out meat in one piece; cut into1/2" crosswise slices. 2. Heat olive oil in a skillet; add peppers and garlic. Saute 5 minutes. 3. Add rock lobster slices; saute 5 minutes. 4. Sprinkle mixture with flour; stir in chicken broth, wine, saffron and lemon juice. 5. Stir over low heat until sauce thickens; simmer, stirring occasionally, until peppers are tender but still crisp. 6. Season to taste with salt and pepper. 7. Serve spooned over cooked wheat pilaf.

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