-
1 KG TOMATOES, chopped
-
1 ONION, chopped
-
4
DRIED TOMATOES, cut in tiny pieces
-
4 CLOVES GARLIC, chopped
-
HANDFUL BASIL LEAVES, chopped
-
1/2 OLD
CIABATTA or other
WHITE BREAD, in large cubes
-
4 TBSP OLIVE OIL
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|
- 1 LOBSTER, cooked
- 1 LEEK, only the white part, chopped
- 1 TBSP LEMON JUICE
- 1/2 CUP WHITE WINE
- 2 CARROTS, in small pieces
- 1/2 TBSP TOMATO PUREE
- 2 TBSP BUTTER
- 4 TBSP
CREAM
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Stir fry the onion, the garlic and the dried
tomatoes for a few minutes. Add the tomatoes and a cup of water and salt and
pepper to taste, bring to the boil and simmer for 15 minutes. Add the basil
leaves and bread and simmer for 10 minutes more. Stir in the olive oil
|
Cut the lobster in small
pieces. Stir fry the leek and carrot 5 minutes in the butter, add half of
the lobster and stir fry 3 minutes more. Add wine and lemon juice and simmer
for 5 minutes. Add 3 1/2 cup of water and pepper and salt to taste and
simmer 15 minutes more. Add the tomato puree and puree the soup, then add the remaining lobster. Pour the
soup in plates and add a tablespoon of cream to each plate.
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