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.