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Title: Lobster Creole
Categories: Entree Casserole Seafood Southern
Yield: 6 Servings
| 3 | sl | Bacon |
| 3 | tb | Oil, salad |
| 2 | Onions; minced | |
| 1 | c | Okra; chopped |
| 8 | oz | Tomato sauce |
| 1 | c | Rice; cooked |
| 1 1/2 | c | Lobster meat; cooked |
| Salt; to taste | ||
| Pepper; to taste | ||
| Breadcrumbs, buttered |
Fry bacon unti crisp; drain on absorbent paper. Add salad oil to bacon drippings; saute onion and okra until tender. Add tomato sauce, rice and lobster. Season with salt and pepper.
Pour into a 1-1/2 quart casserole dish. Sprinkle breadcrumbs over lobster mixture. Bake, uncovered, at 350 degrees about 30 minutes.
SOURCE: Southern Living Magazine, May 1974. Typos by Nancy Coleman.
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