Lobster-Pineapple Curry

1 (8 ounce) package Booth Rock Lobster Tails
2 tablespoons butter or margarine
2 tablespoons chopped green bell pepper
2 tablespoons flour
3/4 cup chicken broth
1/4 teaspoon curry powder
1 (8 ounce) can pineapple chunks, drained
1/4 cup diced water chestnuts
1/4 cup cashew nuts

Boil lobster tails according to package directions. Cut away underside membrane and remove meat from shells. Reserve shells for serving. Cut meat into 1/2-inch thick slices. Melt butter in saucepan. Saut green pepper in butter until tender, about 5 minutes. Stir in flour. Gradually stir in broth and curry powder. Cook over low heat, stirring constantly until mixture thickens. Stir in pineapple chunks, water chestnuts, cashew nuts and lobster pieces. Heat thoroughly. Spoon mixture into shells.

Serve with seasoned rice.