---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SHRIMP AND LOBSTER BOUILLABAISSE
  Categories: Main dish, Seafood, Beverages, Tomatoes
       Yield: 4 servings
  
       1 cn Low-sodium stewed tomatoes
       1 c  Reduced-sodium chicken broth
       1    8-oz. bottle clam juice
       3 md Leeks, sliced (one cup)
     1/2 c  Water
       1 ts Cajun seasoning
       1 ts Finely shredded orange peel
       1    8-oz. fresh or frozen
            Lobster tail or 6 oz. cooked
            Lobster, cut into chunks, or
            One 8 oz. pkg. frozen
            Lobster-shaped fish pieces,
            (surimi) thawed
       8 oz Fresh or frozen peeled and
            Deveined shrimp
       4 sl French bread, toasted (opt.)
            Snipped fresh parsley (opt.)
  
   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
  
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