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Lobster Rumaki


Yield: 16 Servings

MARINADE
1/4 c Dry sherry
2 tablespoon Soy sauce
1 tablespoon Oil
1 tablespoon Lemon juice

2 (6oz) frozen rock lobster Tails, thawed
1/2 cn (8oz) sliced water chestnuts, Drained
8 sl Bacon, cut in half crosswise, Partially cooked

Cut each lobster tail into eight pieces and marinate along with water chestnuts in combined marinade ingredients 2-4 hours in the refrigerator.

Drain and discard marinade. Wrap lobster and water chestnut slice in a piece of bacon, secure with toothpick.

Bake at 450F. 10-12 minutes until lobster is done, turning once. Drain and serve warm.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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