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)