Rock Lobster Jambalaya
|Frozen south african rock lobster-tails||24 Ounce|
|Olive oil||2 Tablespoon|
|Minced green pepper||1|
|Canned tomatoes||2 Pound|
|Rice||1 Cup (16 tbs)|
|Minced parsley||2 Tablespoon|
|Hot sauce||To Taste|
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.