Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Olive or salad oil |
| 1 tablespoon | Butter |
| 1 medium | Onion; sliced |
| 1 small | Clove garlic; sliced |
| ½ teaspoon | Dried tarragon leaves |
| ¾ teaspoon | Dried thyme leaves |
| 1 can | Tomatoes; (8 oz) drained |
| 2 tablespoons | Tomato paste |
| 1 tablespoon | Cornstarch |
| 1 cup | Heavy cream |
| 1 teaspoon | Paprika |
In hot oil and butter, in medium saucepan, sauté 6 onions, garlic, and herbs - about 5 minutes. Add tomatoes and tomato paste, and simmer, stirring, 5 minutes. Remove from heat. In small bowl, stir cornstarch into cream to dissolve. Add to sauce, along with reserved liquid from lobster, and paprika~ Bring to boiling, stirring until thickened.
Recipe by: diane@... (La Bourgogne, San Francisco) Posted to recipelu-digest Volume 01 Number 320 by "Diane Geary" <diane@...> on Nov 27, 1997