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1 pound cooked lobster meat, sliced
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
Melt butter in saucepan. Sauté 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.
Serve with seasoned rice.