Lobster-In-Shell Soup

• 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

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

lobster, onion, green pepper, celery, butter, chicken broth, tomatoes, parsley, conchigliette, fresh spinach leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=882157 (may not work)