Instructions: Method

1. Sprinkle halves of garlic bread with the parmesan cheese. Toast in oven at 350 degrees until golden brown.

2. In microwave, cook potatoes for 4 minutes or until tender. Set aside.

3. In large soup pot or stockpot combine clam juice, white wine, celery, onion, garlic and tomato. Bring to a boil. Add lobsters and cover. Cook for 3 minutes.

4. Add shrimp, clams, swordfish, potatoes and mussels. Cover and cook for 5 minutes or until clams and mussels open.

5. To serve split lobsters in half lengthwise. Place in soup bowls. Divide rest of shellfish and fish into soup bowls. Pour broth over. Serve with the toasted garlic bread.

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