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| 1/2 x ca. 450 g | Sweet (Mild) Italian Sausage ; Thinly Sliced |
| 2 Esslöffel | olive oil |
| 1 gross | Onion chopped |
| 1 mittel | green bell pepper coarsely chopped |
| 1 gross | cloves garlic minced |
| 32 x ca. 30 g | Beef Broth; 2 16-oz Cans |
| 28 x ca. 30 g | Tomatoes; Chopped, Undrained |
| 8 x ca. 30 g | Tomato Sauce; 1 can |
| 1/2 Tasse | red wine dry |
| 1 x ca. 450 g | Medium Shrimp; Deveined And Shelled |
| 1 1/2 Tasse | Zucchini sliced |
| 1 Tasse | Carrots sliced |
| 3/4 Tasse | Celery; Diagonally Sliced |
| 2 mittel | Lobster Tails; Cooked, Shelled, And Sliced Into 1/2-Inch Pieces |
| 1 1/2 Tasse | Fusilli Pasta; Cooked And Drained |
| 1/4 Tasse | parsley fresh, chopped |
| 1/2 Teelöffel | Dried Basil; Crushed |
| 12 x ca. 30 g | Jarlsberg Cheese; Shredded |
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In a large saucepan, brown the sausage in the oil. Add the onion, Green Pepper, and garlic. Cook and stir until the onion is transparent. Add the beef froth, tomatoes with the juice, tomato sauce, wine, shrimp, zucchini, carrots and celery. Simmer until the vegetables are tender and the shrimp is cooked, about 10 minutes. Add the lobster, pasta, parsley, basil, cooking until heated through.
To Serve:
Spoon the soup into 8 individual ovenproof crocks. Evenly top each with the cheese. Broil, 4 to 5-inches from the heat source, until the cheese is melted and lightly browned.
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