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