This is a lovely, simple way to enjoy fresh lobster. A thick, sweet and tangy tomato soup matches perfectly well with the salty sweet flavour of freshly grilled lobster. A sprinkle of fresh parsley finishes the dish perfectly.
- 2 large lobsters, ready to cook
- 1 kg fresh tomatoes on the vine
- 1 large onion
- 2 celery stalks
- 1 litre fish stock
- 1 bay leaf
- Salt and pepper
- Caster sugar
- 100ml milk
- Small handful freshly chopped parsley
- 2 tbsp. butter and oil
Place the lobsters flesh side down on a baking tray. Place under a hot grill and grill for around 12-18 minutes until the flesh of the lobster is opaque and cooked through. Remove from the oven, leave to cool until you can handle it and then remove the lobster meat. Chop the meat, leaving the claw meat as whole as possible.
Dice the onion and celery. Dice the tomatoes. Heat butter and oil in a large saucepan, add the onion and celery and fry for 5-10 minutes until softened. Add the tomatoes, stir and cook for another 10 minutes or so. Meanwhile, place stock, bay leaf, salt, pepper and a pinch of sugar in another saucepan. Bring to a low simmer, then remove the bay leaf, remove from the heat, stir in the milk and add to the tomato mix. Bring to the boil, reduce to a simmer and cook for around 25 minutes. Blend until smooth using a blender or hand held stick blender.
Stir the chopped meat into the tomato soup and divide between bowls. Serve with half of a whole claw on top of the soup and sprinkle with fresh parsley.