Ingredients:

2 cups of milk
3 cups of cream
4 tablespoons of butter
1/2 cup of tomato puree
1 clove of garlic, minced
1/2 pound of fresh lobster
1/4 cup of all-purpose flour
1/4 cup of minced green onions
1 tablespoon of minced fresh dill
2 tablespoons of dry cooking sherry
1/4 teaspoon of pepper hot
-pepper sauce to taste
1 teaspoon of salt

Directions:

First boil or steam the lobster. Cool
and roughly cut the lobster into bite
size pieces and set aside. In a large
saucepan, melt the butter.

Next stir in the green onions and the
garlic and saute until the onions are
transparent.

Now blend in the flour. Cook stirring
constantly to blend in with the flour
and the butter.

Slowly, add in the milk along with the
cream, stirring until the mixture is a
nice and thick texture.

Finally, add the lobster, salt, puree,
sherry, tomatoe, dill weed and pepper.
Simmer covered for about 15 minutes.

Ingredients:

-water
-lime juice
1 cup of rice
1/4 teaspoon of thyme
1 tablespoons of butter
-a dash of hot pepper sauce
1/4 pound of salt beef (Optional)
2 ounces of dried pigeon peas or 1/2
-pound of fresh pigeon peas or 1 can
-of pigeon peas 16 ounces
-black pepper to taste
-salt to taste

Directions:

First soak the dried peas in the water over
night. Throw away the water. Add some fresh
water and cut the beef. Simmer until cooked.

Measure the liquid then add water to make 2
cups of liquid. If using fresh green pigeon
peas, let simmer in salt water until cooked.

Next measure the liquid then add the water
to make up for 2 cups of liquid. If using
a can of peas, add the water to make up for
2 cups of liquid.

Finally bring the peas and 2 cups of liquid
to a boil, add 1 cup of rice and seasonings
stir, cover and simmer until all the liquid
has been absorbed for about 20 minutes.