8 ounces dried rotini (corkscrew) pasta
1 15- to 19-oz can white kidney beans, rinsed and well drained
1/2 cup chicken broth
3 cloves garlic, thinly sliced
1 Tbsp olive oil
6 plum tomoatoes, coarsely chopped (about 2 cups)
12 oz cooked lobster, cut into 1 inch pieces
1/4 cup snipped fresh parsley
1/2 to 1 tsp cracked black pepper
1/2 tsp salt
Fresh parsley sprigs for garnish (optional)
olive oil (optional)

1. In large saucepan, cook the past according to the package directions, drain well and sit aside.

2. In a blender container or food processor bowl, compine 3/4 cup of the drained beans and the chicken broth, blending until smooth. Add to the pan used for cooking the pasta and bring to boil. Return the pasta to the pan.

3. Meanwhile, in a large skillet, cook garlic in 1 Tbsp hot olive oil for one minute. Add tomatoes, cook for one minute. Add the remaining beans, cooked lobster, snipped parley, pepper and salt. Heat through.

4. Add the tomato mixture to hot pasta, toss to coat. Top with parsley sprigs and a drizzle of olive oil. Serve immediately. Makes 4 servings.

TIPS: If cooked lobster is not available for purchase, cook 3 lobster tails and romove from shell and chop. To broil the lobster, use a large kitchen knife and cut through top shell, cutting just through to the bottom of the shell without getting into the lobster. Place, cut side up, on broiler pan and brush with melted butter. Broil 4 to 5 inches from the heat source for 12-15 minutes or until meat is opaque.

This dish works well with any firm-fleshed white fish or, if you prefer, substitute peeled shrimp.