Lobster Creole

1 c Chopped onion
1 Clove garlic; crushed
2 Green bell peppers; finely chopped
1/3 c Butter
1 cn Tomato paste
8 md Tomatoes; very ripe, peeled and diced
3/4 c White wine
1/4 c Liquid drained from large can ripe olives
1 Bay leaf
1 tb Chopped parsley
1 ts Thyme
Salt and pepper to taste
5 c Cooked lobster
Hot rice


Lightly brown onion, garlic and bell pepper in butter. Add tomato paste and tomatoes; simmer 30 minutes. Add wine, olive liquid, bay leaf, parsley, thyme, salt and pepper. Cover and simmer 1 hour. Uncover; simmer 30 minutes more until sauce thickens. Add cooked lobster. Simmer 15 minutes and serve immediately over hot rice.