Cheesy cioppino

---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHEESY CIOPPINO
  Categories: Seafood, Vegetables, Alcohol, Beverages
       Yield: 8 servings
  
     1/2 lb Sweet (Mild) Italian Sausage
            -; Thinly Sliced
       2 tb Olive Oil
       1 lg Onion; Chopped
       1 md Green Bell Pepper; Coarsely
            -Chopped
       1 lg Clove Garlic; Minced
      32 oz Beef Broth; 2 16-oz Cans
      28 oz Tomatoes; Chopped, Undrained
       8 oz Tomato Sauce; 1 can
     1/2 c  Dry Red Wine
       1 lb Medium Shrimp; Deveined And
            -Shelled
   1 1/2 c  Zucchini; Sliced
       1 c  Carrots; Sliced
     3/4 c  Celery; Diagonally Sliced
       2 md Lobster Tails; Cooked,
            -Shelled, And Sliced Into
            -1/2-Inch Pieces
   1 1/2 c  Fusilli Pasta; Cooked And
            -Drained
     1/4 c  Fresh Parsley; Chopped
     1/2 ts Dried Basil; Crushed
      12 oz Jarlsberg Cheese; Shredded
  
   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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