| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Chopped onion |
| 1 |
|
Clove garlic; crushed |
| 2 |
|
Green bell peppers; finely chopped |
| 1/3 |
c |
Butter |
| 1 |
cn |
Tomato paste |
| 8 |
md |
Tomatoes; very ripe, peeled and diced |
| 3/4 |
c |
White wine |
| 1/4 |
c |
Liquid drained from large can ripe olives |
| 1 |
|
Bay leaf |
| 1 |
tb |
Chopped parsley |
| 1 |
ts |
Thyme |
|
|
Salt and pepper to taste |
| 5 |
c |
Cooked lobster |
|
|
Hot rice |
INSTRUCTIONS
Lightly brown onion, garlic and bell pepper in butter. Add tomato paste and
tomatoes; simmer 30 minutes. Add wine, olive liquid, bay leaf, parsley,
thyme, salt and pepper. Cover and simmer 1 hour. Uncover; simmer 30 minutes
more until sauce thickens. Add cooked lobster. Simmer 15 minutes and serve
immediately over hot rice.
FOOD SECTION, ARKANSAS GAZETTE,
12/29/1966, MRS. ARTHUR ENOS,
LITTLE ROCK AIR FORCE BASE
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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