Lobster creole
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped onion |
| 1 | Clove garlic; crushed | |
| 2 | Green bell peppers; finely chopped | |
| ⅓ | cup | Butter |
| 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 | Bay leaf | |
| 1 | tablespoon | Chopped parsley |
| 1 | teaspoon | Thyme |
| Salt and pepper to taste | ||
| 5 | cups | Cooked lobster |
| Hot rice | ||
Directions
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, .