Serves:

Ingredients:

2 (7 Oz.) Lobster Tails
1/8 ts White Pepper
1/8 ts Thyme
1/3 c Low-Fat Sour Cream
3/4 c Clam Juice
3/4 c Water
1 cl Garlic Minced
1/2 c Chopped Onioin
1 c Peeled, Diced Red Potatoes
1 tb Dry Sherry.

Method:

Cut Lengthwise Through Top Of 1 Lobster Shell.
Press Shell Open.
Starting At Cut End Of Tail, Carefully Loosen Lobster Meat From Bottom Of Shell.
Coarsely Chop & Set Aside.
Repeat Procedure With Other Tail.
Combine Potatoes And Onion, Garlic, Water & Clam Juice.
Bring To A Boil.
Cover & Reduce Heat & Simmer 12 Min.
OR Until Tender.
Set Aside.
Position Knife Blade in Processor; Add Potatomixture.
Process Until Smooth.
Return 1 C.
Potato Mixture To Saucepan.
Add Sour Cream, Stirring Well.
Add Remaining Potato Mixture; Stir Well.
Place Over Low Heat; Add Lobster, Thyme, Pepper & Dry Sherry.
Cook 8 Min.
OR Until Lobster Is Done, Stirring Constantly.
(Fat 5.
6, Chol.
87)