Creamy Seafood Soup
Peel onion and garlic and finely dice. Peel carrot and dice. Rinse celery, peel and dice. Heat butter in a pan and sauté onion and garlic until translucent. Add carrot and celery and sauté for about 3 minutes. Deglaze pan with wine and fish stock. Then add thyme, saffron and lobster butter and simmer over medium-low heat, stirring occasionally for approximately 30 minutes.
Meanwhile, rinse seafood (thaw if frozen) and pat dry. Strain soup through a sieve and into a pot. Add seafood and cook about 10 minutes. Add cream and season with lemon juice, Worcestershire sauce, salt and cayenne pepper. To serve, pour soup into preheated soup bowls and garnish with sliced lemon and fresh parsley.