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, .

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