Rock Lobster Jambalaya Recipe

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
Servings8CuisineAmerican
CourseMain DishMethodBoil
SpecialityComplete MealMain IngredientSeafood
Interest GroupParty

Ingredients

 
3 8-oz. packages frozen South African rock lobster-tails
 
2 tbsp. olive oil
 
2 med. onions, sliced
 
1 minced green pepper
 
2 1-lb. cans tomatoes
 
4 tsp. salt
 
1/4 tsp. basil
 
1 bay leaf
 
1 c. rice
 
2 tbsp. minced parsley
 
Hot sauce to taste

Directions

Prepare lobster-tails according to package directions.
Cut away underside membrane; remove meat from shells.
Cut into bite-sized pieces.
Heat olive oil in Dutch oven.
Add onions and green pepper; saute for' 1 minute.
Add tomatoes, 4 cups water, salt, basil and bay leaf.
Simmer for 30 minutes.
Add rice; cook until rice is tender.
Add lobster-tails, parsley and hot sauce; bring to a boil.
Serve in soup plates.

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