Recipe - Lobster Creole

1 cup Chopped onion
1 Clove garlic; crushed
2 Green bell peppers; finely
chopped
1/3 cup Butter
1 cn Tomato paste
8 md Tomatoes; very ripe,
peeled and minced
Three fourths cup White wine
One fourth cup Liquid drained from large
can ripe olives
1 Bay leaf
1 tablespoon Chopped parsley
1 teaspoon Thyme
Salt and pepper to taste
5 cup Cooked lobster
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, http://www.erols.com/hosey.