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Ingredients
Fish Soup with Lobster
- For the lobster
- 2 lobsters (each 500 grams)
- 1 bay leaf
- 1 tsp peppercorns
- For the fish broth
- 3 Tbsps olive oil
- 2 bunches Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 400 milliliters dry white wine
- 3 parsley
- 1 tsp peppercorns
- 1 bay leaf
- 3 egg whites
- salt
- 2 Tomatoes
- Chervil (for garnish)
For the lobster, bring salted water to a rapid boil in a large pot and add lobsters. Season with bay leaf and peppercorns. Remove pot from heat and let lobster rest for about 10 minutes. Remove lobster, let cool, break shell and slice tail meat.
Add lobster shell and any remaining meat to pot with olive oil. Rinse, trim and chop soup vegetables and saute together. Add white wine and 1 liter of water and season with peppercorns, bay leaf and parsley stems. Boil, reduce heat and simmer uncovered for about 1 hour.
Strain broth through a fine sieve and save. Allow to cool and skim oil from top of broth as needed.
Place broth in a saucepan or pot again, stir in the lightly whisked egg whites and boil slowly. Once the egg whites have risen upwards, reduce heat (do not boil), and keep warm about 20 minutes. Gradually pour broth through a cloth strainer and save. Do not press or the broth will become cloudy.
Blanch tomatoes in hot water, peel, quarter, core and dice.
To serve, arrange pieces of lobster and tomato cubes in preheated soup bowls, boil broth and season with salt. Fill soup bowls with broth. Serve with parsley garnish.