Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 cn Low-sodium stewed tomatoes Lobster, cut into chunks, or
1 c Reduced-sodium chicken broth One 8 oz. pkg. frozen
1 8-oz. bottle clam juice Lobster-shaped fish pieces,
3 md Leeks, sliced (one cup) (surimi) thawed
1/2 c Water 8 oz Fresh or frozen peeled and
1 ts Cajun seasoning Deveined shrimp
1 ts Finely shredded orange peel 4 sl French bread, toasted (opt.)
1 8-oz. fresh or frozen Snipped fresh parsley (opt.)
Lobster tail or 6 oz. cooked

In a 4-1/2- or 5-quart Dutch oven combine tomatoes, broth, clam juice,
leeks, water, Cajun seasoning, and orange peel. Bring to boiling;
reduce heat cover and simmer for 10 minutes.

Meanwhhile, if using lobster tail, thaw lobster, if frozen. Use
kitchen shears to cut lengthwise through the lobster shell. Turn
tail over and cut through underside shell and meat. Cut each halved
tail crosswise through shell and meat 3 or 4 times to make 6 or 8
pieces total.

Add lobster pieces and shrimp to broth mixture. (DO NOT ADD cooked
lobster or surimi at this point.) Bring almost to boiling, then
reduce heat. Simmer gently for 2 to 3 minutes or till shrimp just
turn pink.

Add cooked lobster or surimi, if using; simmer about 1 minute if
using; simmer about 1 minute more or till heated through.

To serve, place a bread slice into each soup bowl, if desired. Spoon
shrimp mixture atop. sprinkle with Parsley. Makes 4 main-dish
servings.

NUTRITION FACTS: 151 cal., 1 g total fat (0 g sat. fat), 118 mg.
chol., 579 mg sodium, 16 g carbo., 5 g fiber, 20 g. prot. Daily
Value: 19% vit. A, 47% vit. C, 8% calcium, and 79% iron.

Source: BETTER HOMES AND GARDENS, January 1994
Submitted By DALE SHIPP On 04-02-95

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