Preparation / Directions:
1. Parboil rock lobster tails by dropping into boiling salted water. When water reboils, cook for 1 minute.
2. Remove from heat; drain and drench with cold water.
3. Cut away underside membrane with kitchen shears. Insert fingers between shell and meat at heavy end of tail and work meat loose from shell in one piece.
4. Cut meat into 1-inch crosswise slices.
5. Drain syrup from pineapple into a saucepan; cut pineapple slices in half and reserve.
6. Add brown sugar, vinegar, soy sauce and 2 cups water to pineapple syrup; bring to a boil.
7. Combine cornstarch and 1/2 cup water; add to sugar mixture. Reduce heat and cook, stirring constantly, until thickened.
8. Add green pepper, pineapple and tomato wedges; cook 2 minutes.
9. Add rock lobster meat and heat through. Serve with rice tossed with almonds.
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