Spiced lobster with roast tomato and pepper soup
This seafood supper of spiced lobster and roast tomato soup can be on the table in under an hour.
Ingredients
For the soup
- 2 tbsp olive oil
- 1 onion, diced
- 1 tbsp coriander seeds
- 1 bunch fresh coriander, chopped
- 2 hot red chillies, finely chopped
- 5 garlic cloves, minced
- 3 red peppers, diced
- 1kg/2lb 4oz ripe plum tomatoes, halved
- 300ml/10fl oz vegetable stock
For the spiced lobster
- ½ tbsp olive oil
- 1 banana shallot, finely diced
- ½ tsp cumin seeds
- ½ tsp crushed pink peppercorns
- ½ tsp salt
- 100²µ/3½´Ç³ú butter
- ½ cooked lobster tail and 1 cooked lobster claw, meat removed from shell
To serve
- 250g/9oz heritage cherry tomatoes
- 1 tbsp red amaranth
- 1 tbsp micro coriander
Method
To make the soup, preheat the oven to 200C/180C Fan/Gas 6.
Heat the oil in a frying pan and fry the onion, coriander seeds, fresh coriander, chilli and garlic until soft. Add the peppers and tomatoes and cook for 10 minutes. Transfer the mixture to a roasting tin and add just a small amount of stock so that the vegetables aren’t covered. Roast in the oven until the tomatoes and pepper are starting to blacken. Transfer to a blender or food processor and blend. Add some more stock to loosen if the soup is too thick.
To make the lobster, heat the oil in a frying pan and fry the shallots until soft. Add the cumin, peppercorns and salt and cook for a few minutes. Tip into a blender and blend with the butter until smooth. Heat the spiced butter in a frying pan and fry the lobster meat, basting the lobster meat in the butter.
Serve the soup with the lobster, cherry tomatoes, amaranth and micro coriander alongside.
