RICE DISHES

Split lobster lengthwise down the middle and remove center vein. Prepare lobster as on p. 46. Sprinkle with lemon juice and salt, dot with butter, and roast in a preheated oven at 350"F. for 30 minutes. Brush with butter once or twice.Remove claws, crack, and take out all meat, including the tail meat. Reserve shells. Dice meat, mix with liver and/or roe found in lobsters. Prepare a roux (brown the flour in butter), add onion and green pepper, and cook until tender; then stir in tomatoes and the tomato paste to make a gravy.While gravy is simmering, boil shrimp in l/2 cup water with salt and split bay leaf for 15 minutes. Retain stock. Add stock to gravy, stir in salt and pepper, then lobster meat and shrimp, continue simmering until well cooked.

2 pounds ground beef
1 teaspoon tenderizer
1 teaspoon lemon juice
1 teaspoon black or hot red pepper
1 egg, lightly beaten
Dash of garlic (optional)
1 cup finely chopped onions
1 1/2 tablespoons flour
1 teaspoon nutmeg
1/2 cup cooking oil
1 teaspoon salt

INGREDIENTS FOR GRAVY: 1 medium onion,
sliced
1 cup tomato sauce
1 medium tomato, peeled and sliced
1 green pepper, sliced
l/2 cup water

Mix ground beef with lemon juice, beaten egg, onions and all dry seasonings. Cover and let stand for 30 minutes. Form tablespoon-size balls (about I dozen) with seasoned beef. Spread flour on a plate and roll each ball in flour to coat.
In a skillet, heat oil and brown all sides of meatballs evenly over medium heat. Use metal spoon for turning. When meat is done, remove, strain oil, and save; wash skillet. To make gravy, return oil to skillet and brown remaining flour. Add onions, tomato sauce, sliced tomato, and sliced green pepper. Cook for 10 minutes, then stir in water and add browned meat balls. Cover and allow to simmer, stirring from time to time until gravy is well blended (about 30 minutes).

Serve hot over molded rice.
Serves 4
Cooking time: 1 1/2 hours
ACCOMPANIMENTS:Sweet potato,Yams, Pineapple slices