INGREDIENTS:
(4 servings)
1 (1.5 pound) Eddy maine lobster
1/2 pound shrimp, devined, and peeled
dash of olive oil
3 cloves garlic
1 (4.5 ounce) can low sodium stewed tomatoes
1 cup reduced sodium chicken broth
1 (8 ounce) bottle clam juice
3 medium leeks, sliced (1 cup)
1/2 cup water
1 teaspoon cajun seasoning
1 teaspoon orange peel, finely shredded
4 slices French bread, toasted (optional)
Snipped parsley (optional)
DIRECTIONS:
Cook and pick your Maine lobster. In a 4 1/2 - or 5 qt. 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. Add shrimp to broth mixture. Bring almost to boiling; reduce heat. Simmer gemtly for 2 to 3 minutes or until shrimp turns pink. Add Maine lobster meat, simmer about 1 minute more or until heated through. To serve, place a bread slice into each soup bowl, if desired. Spoon shrimp mixture atop. Sprinkle with parsley, if desired.
