Instructions: Heat olive oil in large soup pot over medium-low heat. Add celery and cook 5 minutes. Add garlic and cook 1 minute more.

Stir in tomatoes, parsely, rosemary and red pepper flakes. Cook 2 minutes. Add wine; cook until liquid evaporates. Add water and bring to a boil. Reduce heat; simmer 20 minutes.

Add frozen lobster tails, cook 4 minutes; add fish and cook 3 more minutes until fish is opaque in center. Add shrimp and cook 3 more minutes. Season to taste with salt.

Ladle soup into bowls. Sprinkle with additional parsley and drizzle with olive oil. Have a bowl handy for discarded lobster and shrimp; shells.

This recipe yields 6 servings.

Comments: You can use a variety of fish for this festive soup. If you prefer not to use lobster, squid is a good substitute - just add at the last minute and cook briefly.

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