Rock Lobster Jambalaya Recipe
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.
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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