Quick "n" Easy Bouillabaisse for Two

Ingredients

• 1 lobster tail, small uncooked
• 1 lb mussels
• 1/2 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 1/2 ounce)  canned tomatoes
• 3 tablespoons tomato paste
• 1 1/2 tablespoons Worcestershire sauce
• 1/2 teaspoon Tabasco sauce
• 2 teaspoons sugar
• 1 pinch saffron
• 3 tablespoons parsley, chopped

Directions

1. 1

   Cut lobster tail in half lengthwise, leaving shell intact, then cut into 1-inch pieces (still with shell on).

2. 2

   Scrub mussels, remove beard.

3. 3

   Shell and devein shrimp, leaving tails intact.

4. 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. 5

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

6. 6

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

7. 7

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