2 med. lobster tails
1 onion, finely chopped
1/2 can tomato paste
Salt, pepper and thyme to taste
1/4 c. water
2 tbsp. vegetable shortening

Boil lobster tails about 25 minutes, cool. Remove from shells and chop into small pieces. Melt the shortening in a heavy skillet, add the tomato paste, salt, pepper, thyme and water. Cook until water is absorbed. Serve with peas and rice.