---------- Recipe via Meal-Master (tm) v8.02
  Categories: Seafood
       Yield: 2 servings
       2    (7 Oz.) Lobster Tails
       1 c  Peeled, Diced Red Potatoes
     1/2 c  Chopped Onioin
       1 cl Garlic Minced
     3/4 c  Water
     3/4 c  Clam Juice
     1/3 c  Low-Fat Sour Cream
     1/8 ts Thyme
     1/8 ts White Pepper
       1 tb Dry Sherry.
   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)