1 c  Chopped celery
1    Chopped onion
1    Chopped garlic clove
1/4 c  Olive oil
1/2 ts Thyme
1    Bay leaf
1    Bottle (8oz) clam juice
1 c  Dry white wine
1/4 c  Chopped parsley
1 1/2 lb Fish fillets in 2" pieces
(sole,cod,red snapper
Halibut)
1 lb Frozen rock lobster
Salt & pepper
Sliced French bread

Saute celery, onion & garlic in hot oil in skillet until tender, but
not browned. Add thyme, bay leaf, tomatoes, clam juice, wine &
parsley; cover & simmer 1 minute. Add fish. Cut each frozen lobster
tail into 3 pieces crosswise through hard shells; add shells & meat
to stew; simmer 10 minutes longer. Season with salt & pepper. Remove
bay leaf & serve in large bowls with sliced French bread.