Lobster Soup

Method

Kill the lobster humanely by chilling then splitting lengthways, removing the meat and reserving the shell. Heat butter in a large pot and sauté the diced vegetables until softened, about 5 minutes. Add the lobster shell pieces and white wine, stirring for 2 minutes to release flavours, then pour in the fish stock with bay leaves and thyme. Simmer for 20 minutes, strain through fine sieve, return liquid to pot and add diced potatoes. Cook potatoes until tender, approximately 12 minutes, then cut the lobster meat into bite-sized pieces and add to the soup along with milk and cream. Simmer gently for 3-4 minutes without boiling, season with sea salt and black pepper to taste, and serve hot with rye bread.