Summary

Ingredients

• 1 lobster, frozen
• 1 bunch soup greens
• 1 large onion (s)
• 2 cloves garlic)
• 70 g tomato paste
• 1 tablespoon olive oil
• 2 sprig (s) thyme
• 3 bay leaves
• 400 ml white wine
• 400 ml lobster stock
• 400 ml fish stock
• 150 ml wormwood, white
• 100 ml cream
• 1 pinch cayenne pepper
• 1 pinch (s) salt

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Instructions

1. Thaw the lobster and - unless it has already been pre-cooked - cook it in plenty of hot water for about 15 minutes. Then release the meat and set aside. Do not dispose of any waste, especially the carcasses; they will be needed later.
2. If the lobster has already been pre-cooked, you can of course skip the heating step and release the meat immediately.
3. Peel the garlic cloves and onions, clean the soup greens, cut everything into small pieces. Let some color gain in the hot olive oil, then add the remains of the lobster - if necessary, crush the carcasses a little - and roast them too. Stir occasionally. After a few minutes on a high flame, add the tomato paste, thyme and laurel and let it simmer until everything has gained a really nice color and is pleasantly roasted. Do not disturb the fact that the contents of the pot look desolate.
4. Deglaze with white wine, loosen the roast, stir thoroughly and briefly bring to the boil, covered. Pour in the lobster stock, fish stock and wormwood. Cover and simmer on a low flame for about 30 minutes.
5. Strain the soup through a sieve, season with cream, salt and cayenne pepper.
6. Add the lobster meat to the soup, heat it up and serve.
7. To indicate the amount, maybe the note that the dish is intended as a small starter for 6 people, e.g. as a prelude to a multi-course menu.