Rice with lobster sardinian style

Yield: 3 servings

Measure Ingredient
2 larges Frozen lobster tails
⅔ cup Onion; minced
1 large Clove of garlic; minced
¼ cup Olive oil
32 ounces Can of tomato puree
1 tablespoon Fresh basil leaves; chopped OR
1 teaspoon Dried basil
1 tablespoon Mild honey
1 teaspoon Salt
⅛ teaspoon Pepper
4 cups Hot cooked rice

Boil lobster tails according to the package directions. Cool. Remove meat from the shells and cut into chunks. Set aside. Saute onion and garlic in olive oil 5 min. Stir in tomato puree, basil, honey, salt and pepper.

Simmer the sauce, covered, 45 min. If it becomes too thick add ¼ cup water. Combine lobster with rice, pour the hot sauce over it and serve.

From The Culinary Arts Encyclopedia of Cooking. ISBN 0-8326-0580-8 Posted by Jim Weller.

Submitted By JIM WELLER On 12-29-95

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