Shelly's Recipe

LOBSTER SPINACH BREAD BOWL

Category: Dips - Seafood Hot

1 lb. peeled, cleaned lobster tails, roughly chopped
1 pkg. frozen chopped spinach, thawed
1 can cream of celery soup
1 can cream of mushroom soup
1/2 soup can water
1/2 cup butter
1 8 oz. carton sour cream
1 small can Rotel tomatoes, undrained
1 onion, finely chopped
2 tbs.'s fresh parsley
Salt to taste
1 large, round loaf of bread, (French, Italian, or sourdough)

Sautee the onion in the butter until tender. Add the tomatoes w/ liquid and salt and cook for 10 minutes on medium heat. Add the lobster and cook for 10 more minutes. Add the soups and water, to desired consistency, and cook on low heat for 30 minutes.

Add the spinach, sour cream, and parsley and cook for 10 minutes more. Cut top off of bread and scoop out middle. Place mixture into a large bread bowl and serve with mini toasts.