Rock Lobster Jambalaya Recipe
Ingredients
| 3 8-oz. packages frozen South African rock lobster-tails | ||
| Olive oil | 2 Tablespoon | |
| Onions | 2 Medium, sliced | |
| Green pepper | 1 To taste, minced | |
| 2 1-lb. cans tomatoes | ||
| Salt | 4 Teaspoon | |
| Basil | 1/4 Teaspoon | |
| Bay Leaf | 1 | |
| Rice | 1 Cup (16 tbs) | |
| Parsley | 2 Tablespoon, minced | |
| 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.
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.
Chef
