- 1/4 cup olive oil
- 3 cups peeled and thinly sliced onions
- 3 tablespoons thinly sliced garlic
- 2 bay leaves
- 4 pounds firm, heirloom tomatoes, cored, seeded, and cut into eighths
- 1 tablespoon plus 1/4 teaspoon salt
- 1/2 teaspoon thyme leaves
- 4 cups water
- 2 cups chicken stock
- 2 tablespoons lemon juice
- Hot sauce
- 1/2 pound lobster meat, picked over for cartilage, tails chopped and claws left whole
- 1/2 cup finely diced mango
- 1/2 cup finely diced papaya
- 1/2 cup finely diced pineapple
- 1 lime, juiced
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons chopped fresh oregano leaves
- 2 teaspoons chopped fresh parsley leaves
- 2 teaspoons chopped scallions
- 1 teaspoon chopped fresh chives
- Pinch freshly ground black pepper
- 8 tablespoons creme fraiche, for garnish
- Basil sprigs, for garnish
In a large saucepan over medium heat, heat the olive oil. When the oil is hot, add the onions and saute until soft, about 5 minutes. Add the garlic and bay leaves and cook for 5 more minutes. Add the tomatoes, 1 tablespoon salt, and thyme and cook for 15 minutes or until the tomatoes soften. Add the water and stock and bring to a boil. Reduce heat to a simmer and continue to cook until the tomatoes are very tender, about 10 minutes. Remove the bay leaves. Using a handheld blender, puree the soup until smooth. Chill the soup. Add 1 tablespoon of the lemon juice and hot sauce to taste, as desired.
While the soup is chilling, in a mixing bowl, combine the lobster tails, mango, papaya, pineapple, lime juice, remaining 1 tablespoon of lemon juice, extra-virgin olive oil, oregano, parsley, scallions, chives, remaining 1/4 teaspoon salt and the pepper and toss gently to thoroughly combine.
When ready to serve, ladle the soup into individual bowls. Float a lobster claw in the center of the soup and divide the lobster garnish among the bowls, about 3 tablespoons per bowl. Garnish each bowl with some of the creme fraiche and a basil sprig.
Cook's Note: This soup can be served either chilled or warm.