Quick N Easy Bouillabaisse For Two

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Serve this scrumptious soup with crusty bread. Cook as close to serving time as possible. Out of a cookbook called the summertime cookbook"."

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Steps

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Cut lobster tail in half lengthwise , leaving shell intact , then cut into 1-inch pieces.

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Scrub mussels , remove beard.

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Shell and devein shrimp , leaving tails intact.

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Combine water and wine in pan , bring to a boil , add seafood , cover , simmer 5 minutes , drain , reserve 1 cup of the stock.

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Heat oil in pan , add garlic and onion cook , stirring until onion is soft.

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Add reserved stock , undrained crushed tomatoes , tomato paste , sauces , sugar and saffron to pan.

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Bring to a boil , cover , reduce heat , simmer 5 minutes , add seafood , heat through gently , serve immediately in bowls , sprinkled with parsley.

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Ingredients

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lobster tail, mussels, jumbo shrimp, water, dry white wine, oil, garlic clove, onion, canned tomatoes, tomato paste, worcestershire sauce, tabasco sauce, sugar, saffron, parsley