28 oz. frozen lobster tails, partially thawed
1/3 c. chopped onions
1/3 c. chopped celery
1 tbsp. butter
1/3 c. green pepper
6 c. chicken broth
17 oz. can tomatoes, chopped
1 tbsp. minced parsley
1/4 tsp. salt
Dash of pepper
1/3 c. sm. pasta shells
4 c. torn fresh spinach leaves

Split lobster tails in half lengthwise. Cut in half crosswise to make 8 portions. Saute onions, green pepper and celery in butter in saucepan until tender. Do not brown. Add chicken broth, undrained tomatoes, parsley, salt and pepper. Bring to a boil. Add pasta. Cook until pasta is tender. Reduce heat. Add lobster and spinach. Cool for 5 minutes longer or until lobster is tender. Yield: 4 servings.