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Instructions
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Marinate Squid tubes in whole milk for 1-2 hours at room temperature turning three times. Preheat oven to 350 degrees .
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Meanwhile, bring two cups of chicken broth to boil, add rice, cook for 20 minutes covered or until broth absorbed. Allow to cool. Chop peppers, garlic, olives, onion into half inch size and set aside.
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In small skillet, heat butter, add chopped garlic and onion, cook until onions are soft. Add lobster and cook together until hot- do not over cook. Add Tabasco Sauce.
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Mix together:Sugar, Garlic Powder, Lemon Pepper, Thyme, Dried Mustard, Summer Savory, Fennel Seed, and Tarragon leaves.Add to rice and mix well. Gradually add lobster mixture followed by chopped peppers, and olives. Allow mixture to cool .
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Remove squid from milk and pat dry.
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Divide rice mixture in four and fill each tube with rice mixture stuff tightly. Roll each tube in olive oil.
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Mix all ingredients for coating in food processor until fine crumb mixture.
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Roll each squid tube in olive oil then in bread crumb mixture and place in greased covered glass dish.
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Bake, covered, at 350 degrees F for 20 minutes, then uncover and bake for an additional 10 minutes.
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Sauce
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Melt butter
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Add lobster paste, and spices one at a time until well incorporated.
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Add chicken broth and heat to almost boiling. Add wine and continue to heat.
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Mix cornstarch and sugar. Add 1/4 C cold water. Stir until dissolved, and add to hot liquid. Bring to a boil until mixture thickens.
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Keep hot until ready to serve.
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Toss salad with vinagrette. Slice Mango into 16 wedges. Remove squid from dish onto hot surface and cut off ends square. Cut each tube in half and stand in center of heated plate. Apply generous amount of sauce, surround with salad greens already garnished with Raspberry Vinaigrette and four slices of ripe Mango (best cut end facing up). Reserve remainder of sauce for use at the table if desired.
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Preparation time two hours.
