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ASOPAO DE LANGOSTA 
FOR LOBSTER BROTH:

5-6 lobster bodies
8 c. water

Rinse out the lobster bodies. Clean out tomale. Combine in large pot and simmer for 1 hour. Strain the stock, there will be about 6 cups.

1 sm. onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 garlic cloves, mashed with salt into paste
1 tbsp. minced cilantro (or substitute parsley)
3 tbsp. canned tomato sauce
6 pimento stuffed olives, chopped
3 tbsp. olive oil
1/2 c. rice
1/2 lb. lobster tails cut in pieces or 1 lb. lobster meat if you want to splurge

In a casserole cook the onion, peppers, garlic, cilantro, tomato sauce and olives in olive oil with salt and pepper to taste. Use moderate heat for about 5 minutes. Add rice and cook another minute. Add lobster broth and cook uncovered 20 minutes until the rice is tender. Add lobster meat when you are ready to serve and cook 5 minutes.
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