Hot Lobster and Pineapple Salad

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READY IN: 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt butter in saucepan.
  • Sauté bell pepper in butter for 3 minutes.
  • Stir in flour to coat bell peppers.
  • Gradually stir in broth and curry powder.
  • Cook over low heat, stirring constantly until mixture thickens - about 5 minutes.
  • Stir in pineapple chunks, water chestnuts, cashew nuts and lobster pieces.
  • Heat thoroughly before removing to serving platter lined with lettuce.
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