Ingredients Edit

Directions Edit

  1. In a heavy sauté pan melt the butter and sauté the onion and garlic until they are transparent.
  2. Add the lobster meat, the clam juice, the beer, and the white wine and simmer for about 5 minutes.
  3. Add the chili powder and the paprika.
  4. Add salt and pepper to taste.
  5. Serve at once over rice pilaf.

Rice Pilaf Edit

  1. Melt 4 tablespoons of butter in a 5-quart or larger saucepan.
  2. Sauté 3 tablespoons of chopped onion and 1 tablespoon of minced garlic until transparent.
  3. Add 4½ cups of cold water, 6 chicken bouillon cubes, 1 teaspoon of lemon juice, and 1 teaspoon of black pepper and bring the mixture to a boil.
  4. Stir in 2 cups of converted rice, reduce heat, cover and simmer for 20 minutes.
  5. Remove from heat and let stand for 10 minutes before serving.
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