Make your own free website on

Authentic New England Seafood Recipes From The Venus de Milo Restaurant in Swansea Massachusetts

Lobster Mozambique

Note: Any combination of seafood can be used with this entrée. Serve over rice pilaf.
Preparation Time: Approx. 20 minutes
Yield: 2 servings

12 ounces lobster meat (bite sized chunks)
2 tablespoons butter
2 tablespoon chopped onion
1 tablespoon minced garlic
1 teaspoon of chili powder
1 teaspoon of paprika
salt & black pepper
¼ cup clam juice
¼ cup beer
¼ cup white wine

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

Rice Pilaf
Melt 4 tablespoons of butter in a 5-quart or larger saucepan. Sauté 3 tablespoons of chopped onion and 1 tablespoon of minced garlic until transparent. 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. Stir in 2 cups of converted rice, reduce heat, cover and simmer for 20 minutes. Remove from heat and let stand for 10 minutes before serving.

Copyright © 1999-2003 Peter Rego. All Rights Reserved.