|1 cup||Chopped onion|
|1||Clove garlic; crushed|
|2||Green bell peppers; finely chopped|
|1 can||Tomato paste|
|8 mediums||Tomatoes; very ripe, peeled and diced|
|¾ cup||White wine|
|¼ cup||Liquid drained from large can ripe olives|
|1 tablespoon||Chopped parsley|
|Salt and pepper to taste|
|5 cups||Cooked lobster|
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, .
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