2 (8 oz.) frozen lobster tails
1/3 c. chopped green pepper
1 tbsp. butter or margarine
1 (7 1/2 oz.) can tomatoes
1/3 c. conchigliette or other sm. pasta
1/3 c. chopped onion
1/3 c. chopped celery
6 c. chicken broth
1 tbsp. snipped parsley
4 c. torn fresh spinach leaves

Cut up the canned tomatoes. Partially thaw frozen lobster. Split lobster tails in half lengthwise, then cut in half crosswise to make 8 portions. In large covered saucepan, saute onion, green pepper and celery in the butter until tender, but nor browned. Add chicken broth, undrained tomatoes, parsley, salt and a dash of pepper. Bring to boiling. Add pasta and cook uncovered, just until pasta is tender. Reduce heat. Add lobster and fresh spinach. Cook 5 minutes longer or until the lobster is done. Makes 4 servings.