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My grandma first made this for me when I was 5 years old. I added red, orange, and yellow bell peppers to give the soup more personality......Love at first site. From that day on, I have have enjoyed eating lobster and will for the rest of my LIFE!

Prep time:
Cook time:
Servings: 4


Cost per serving $0.96 view details
  • 2 8-oz frozen lobster tails
  • 1/3 cup chopped onion
  • 1/3 cup chopped green pepper
  • 1/3 cup chopped red pepper
  • 1/3 cup chopped yellow pepper
  • 1/3 cup chopped orange pepper
  • 1/3 cup chopped celery
  • 1/3 cup chopped zucchini
  • 1 tablespoon oil, 6 cups chicken stock, or broth
  • 7 oz diced tomatoes (Roma), remove seeds
  • 1 tablespoon fresh parsley
  • 1 tablespoon frsh basil
  • 1/3 cup conchigliette or other small pasta
  • 4 cups torn fresh spinach leaves


  1. Partially thaw frozen lobster. Split lobster tails in half lengthwise, then cut in half crosswise to make 8 portions.
  2. In a large covered saucepan cook onion, bell peppers, celery in oil till tender but not brown.
  3. Add chicken stock or broth, tomatoes, zucchini, parsley, basil, 1/4 teaspoon salt, and a dash of pepper.
  4. Bring to boil.
  5. Add pasta and cook, uncovered, just until pasta is tender.
  6. Reduce heat.
  7. Add lobster and fresh spinach.
  8. Cook about 5 minutes longer or till lobster is done.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 156g
Recipe makes 4 servings
Calories 134  
Calories from Fat 35 26%
Total Fat 4.0g 5%
Saturated Fat 0.36g 1%
Trans Fat 0.09g  
Cholesterol 0mg 0%
Sodium 30mg 1%
Potassium 413mg 12%
Total Carbs 21.11g 6%
Dietary Fiber 2.6g 9%
Sugars 3.3g 2%
Protein 4.27g 7%
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