Lobster and Tomato Soup
- 1 kilogram ripe tomatoes
- 2 onions
- 2 tablespoons vegetable oil
- 1 pinch ground Caraway
- 1 bay leaf
- 2 jars Cognac about 5 cl each (approximately 2 ounces)
- 1 jar lobster stock about 400 ml (approximately 14 ounces)
- freshly ground pepper
- 1 pinch sugar
- 4 small lobsters (Cooked)
- parsley (for garnish)
Rinse and chop the tomatoes. Peel and dice the onions.
Heat oil in a pot. Saute the onions until soft. Add the caraway and bay and deglaze with Cognac. Add the tomatoes and cook briefly. Pour in the lobster stock and simmer over low heat for 20 minutes.
Strain the soup through a fine sieve into a saucepan. Bring to a boil and season with salt, pepper and sugar.
Remove the lobster meat from the shells and put onto plates. Pour the soup over the meat and serve garnished with parsley.