Lobster Avgolemono

Preparation

1. Step 1

   Place the lobsters in a large pot of boiling water for 5 minutes. Remove them and place in a large bowl of ice water, to cool. Remove the claw and tail meat. Cut the tail meat into 1-inch pieces. Cut the claw in half lengthwise. Set both aside. Roughly chop the shells.

2. Step 2

   Heat 2 tablespoons of the olive oil in a large pot over medium heat. Add chopped shells to cover the bottom of the pot in one layer. Cook in the oil until deep red, about 5 minutes. Add the remaining shells and cover with chicken broth. Add the tomatoes and simmer gently over medium heat until it reduces to 1½ quarts, about 30 to 40 minutes. Strain, set the lobster broth aside and discard the shells.

3. Step 3

   In a soup pot over medium heat, saute the onions in 1 tablespoon of olive oil until golden, about 5 minutes. Add the potatoes and cover with the lobster broth. Simmer gently until the potatoes are tender but firm, about 5 minutes.

4. Step 4

   Meanwhile, put the egg yolks in a glass or ceramic bowl, whisk in the lemon juice and set aside. Heat the remaining 2 tablespoons of olive oil in a saute pan over high heat until hot. Add the lobster meat, and quickly saute, about 3 minutes. Add the lobster meat to the soup, whisk 1 ladle of soup into the yolk-and-lemon mixture, and slowly add it back into the soup pot. Do not allow the soup to boil. Season to taste with salt and pepper.

5. Step 5

   Ladle the soup into 6 bowls and garnish with chives.