LOBSTER SOUP

Wine: Maris

Ingredients for 6 people: 1 lobster, half lb/300g. scampi, 1 lb/500g. tomatoes, 1 clove of qarlic, bunch of flat-leaf parsley, finely chopped, 1 onion, 1 tablespoon of capers, 4oz/100g. of pitted green olives, 1 bayleaf, 1 sprig of thyme, olive oil, salt and pepper

Boil the lobster in salted water with the bayleaf for 20 minutes, then remove. Cook the scampi in the same water for 5 minutes. Plug the tomatoes in boiling water, peel, chop and deseed them. Fry the onion and garlic in 4 tablespoons of olive oil, add the tomatoes, capers, thyme, salt and pepper.
Cover and cook for 20 minutes. Slice the lobster flesh, peel the scampi and add to the tomato sauce. Sprinkle with parsley and heat through for 2 minutes. Serve with crusty toasted bread.

 

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