Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         sweet Italian sausage, thinly
                        -- sliced
   2      tablespoons   olive oil
   1      large         onion -- chopped
   1      medium        green bell pepper -- coarsely
   1      large   clov  garlic -- minced
  32      ounces        beef broth -- 2 16-oz cans
  28      ounces        tomatoes; chopped -- undrained
   8      ounces        tomato sauce -- 1 can
     1/2  cup           dry red wine
   1      pound         medium shrimp -- deveined and
   1 1/2  cups          zucchini -- sliced
   1      cup           carrots -- sliced
     3/4  cup           celery -- diagonally sliced
   2      medium        lobster tails; cooked -- shelled, and sliced
   1 1/2  cups          fusilli pasta -- cooked and
     1/4  cup           fresh parsley -- chopped
     1/2  teaspoon      dried basil -- crushed
  12      ounces        Jarlsberg cheese -- shredded

Preparation:

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.