Lobster In Shell Soup Recipe
Ingredients
| 2 8-ounce frozen lobster tails | ||
| Onion | 1/3 Cup (16 tbs), chopped | |
| Green pepper | 1/3 Cup (16 tbs), chopped | |
| Celery | 1/3 Cup (16 tbs), chopped | |
| Butter/Margarine | 1 Tablespoon | |
| Chicken broth | 6 Cup (16 tbs) | |
| 1 7 1/2-ounce can tomatoes, cut up | ||
| Snipped parsley | 1 Tablespoon | |
| 1/3 cup conchigliette or other small pasta | ||
| Spinach leaves | 4 Cup (16 tbs) | |
Directions
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.
Reduce heat.
Add lobster and fresh spinach.
Cook about 5 minutes longer or till lobster is done.
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.
Reduce heat.
Add lobster and fresh spinach.
Cook about 5 minutes longer or till lobster is done.
Chef
