Quick "n" Easy Bouillabaisse for Two

TeresaS's Note:

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

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 2

• 1 lobster tail , small uncooked
• 1 lb mussels
• ½ lb jumbo shrimp , uncooked
• 2 cups water
• 2⁄3; cup dry white wine
• 1 tablespoon oil
• 1 garlic clove , crushed
• 1 onion , sliced
• 1 (14 ½ ounce) canned tomatoes
• 3 tablespoons tomato paste
• 1 ½ tablespoons Worcestershire sauce
• ½ teaspoon Tabasco sauce
• 2 teaspoons sugar
• 1 pinch saffron
• 3 tablespoons parsley , chopped

Directions:

1. Cut lobster tail in half lengthwise, leaving shell intact, then cut into 1-inch pieces (still with shell on).
2. Scrub mussels, remove beard.
3. Shell and devein shrimp, leaving tails intact.
4. Combine water and wine in pan, bring to a boil, add seafood, cover, simmer 5 minutes, drain, reserve 1 cup of the stock.
5. Heat oil in pan, add garlic and onion cook, stirring until onion is soft.
6. Add reserved stock, undrained crushed tomatoes, tomato paste, sauces, sugar and saffron to pan.
7. Bring to a boil, cover, reduce heat, simmer 5 minutes , add seafood, heat through gently, serve immediately in bowls, sprinkled with parsley.