Lobster-In-Shell Soup - cooking recipe

Ingredients

2 (8 oz.) frozen lobster tails
1/3 c. chopped onion
1/3 c. green pepper
1/3 c. chopped celery
1 Tbsp. butter or margarine
6 c. chicken broth
1 (7 oz.) can tomatoes, cut up
1 Tbsp. snipped parsley
1/3 c. conchigliette or other small pasta
4 c. torn fresh spinach leaves

Preparation

Partially thaw frozen lobster.
Split lobster tails in half lengthwise.
Cut in half crosswise to make 8 portions.
In large covered saucepan, cook onion, green pepper and celery in butter or margarine until tender, but not brown.
Add chicken broth, undrained tomatoes, parsley, 1/4 teaspoon salt and dash of pepper. Bring to a boil.
Add cooked pasta.
Reduce heat.
Add lobster and fresh spinach.
Cook about 5 minutes longer or until lobster is done.
Makes 4 main dish servings.