Lobster In Shell Soup
|Frozen lobster tails||16 Ounce (2 In Number, 8 Ounce Each)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Chopped green pepper||1⁄3 Cup (5.33 tbs)|
|Chopped celery||1⁄3 Cup (5.33 tbs)|
|Chicken broth||6 Cup (96 tbs)|
|Canned tomatoes||7 1⁄2 Ounce, cut up (1 Can)|
|Snipped parsley||1 Tablespoon|
|Conchigliette||1⁄3 Cup (5.33 tbs) (Or Other Small Pasta)|
|Torn spinach leaves||4 Cup (64 tbs) (Fresh Leaves)|
Partially thaw frozen lobster.
Split lobster tails in half length wise, then cut in half crosswise to make 8 portions.
In large covered saucepan cook onion, green pepper, and celery in butter or margarine till tender but not brown.
Add chicken broth, undrained tomatoes, parsley, 1/4 teaspoon salt, and dash pepper.
Bring to boiling.
Add pasta and cook, uncovered, just till pasta is tender.
Add lobster and fresh spinach.
Cook about 5 minutes longer or till lobster is done.