Rice with lobster sardinian style
3 servings
Ingredients
| Quantity | 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 |
Directions
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
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