Hot Lobster And Pineapple Salad - cooking recipe

Ingredients

1 lb cooked lobster meat, sliced
2 tablespoons butter
2 tablespoons yellow bell peppers, chopped
2 tablespoons flour
3/4 cup chicken broth
1/4 teaspoon curry powder
1 (8 ounce) can pineapple chunks, drained
1/4 cup water chestnut, chopped
1/4 cup cashew nuts

Preparation

Melt butter in saucepan.
Saute 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.