Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           low-sodium stewed tomatoes
   1      cup           reduced-sodium chicken broth
   1      8 oz bottle   clam juice
   3      medium        leeks -- sliced (one cup)
     1/2  cup           water
   1      teaspoon      Cajun seasoning
   1      teaspoon      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      ounces        fresh or frozen peeled and
                        deveined shrimp
   4      slices        French bread -- toasted (opt.)
                        snipped fresh parsley -- (opt.)

Preparation:

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. Meanwhile, 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 until shrimp just turn pink. Add cooked lobster or surimi, if using; simmer about 1 minute if using; simmer about 1 minute more or until 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. Source: BETTER HOMES AND GARDENS, January 1994