Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Chopped onion |
| 1 \N | Clove garlic; crushed |
| 2 \N | 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 \N | Bay leaf |
| 1 tablespoon | Chopped parsley |
| 1 teaspoon | Thyme |
| \N \N | Salt and pepper to taste |
| 5 cups | Cooked lobster |
| \N \N | Hot rice |
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, .