Tomato soup with lobster and tropical relish sauce

Ingredients:

• 225g lobster meat, trimmed of cartilage (cut off the tail, leave the claw meat whole)
• 1.8 kg large fleshy tomatoes, stemmed, seeded and cut into 8 pieces
• 1/4 cup olive oil
• 3 cups peeled and thinly sliced ​​onions
• 3 tablespoons thinly sliced ​​garlic
• 2 bay leaves
• 1 tbsp plus 1/4 tsp salt
• 1/2 teaspoon thyme leaves
• 4 tbsp of water
• 2 cups chicken broth
• 1 tbsp lemon juice
• Hot sauce
• 8 tbsp. crème fraîche or sour cream
• Basil sprigs for garnish

Tropical Relish Sauce:

• 1/2 cup mango, diced into small cubes
• 1/2 cup papaya, diced into small cubes
• 1/2 cup pineapple, diced into small pieces
• Juice of 1 lime
• Juice of 1 lemon
• 2 tbsp. l. olive oil
• 2 teaspoons chopped fresh oregano leaves
• 2 tsp chopped fresh parsley leaves
• 2 tsp chopped green onions
• 1 teaspoon chopped fresh chives
• A pinch of ground black pepper

Preparation:

1. Heat olive oil in a large saucepan over medium heat. When hot, add the onion and sauté until soft, about 5 minutes. Add the garlic and bay leaves and cook for another 5 minutes.
   
   Add the tomatoes, a tablespoon of salt, and thyme, and cook for 15 minutes until the tomatoes are soft. Add the water and chicken broth and bring to a boil. Reduce the heat and simmer until the tomatoes are very soft, about 10 minutes.
   
   Remove the bay leaves. Using an immersion blender, puree the soup until smooth. Add a tablespoon of lemon juice and, if desired, hot sauce to taste. Chill the soup.
2. While the soup is cooling, combine the lobster tail meat, mango, papaya, pineapple, lime juice, lemon juice, olive oil, oregano, parsley, green onions, chives, the remaining 1/4 teaspoon salt, and pepper in a bowl. Mix gently but thoroughly.
3. To serve, ladle the soup into individual bowls. Place a few lobster claw pieces in the center and divide the remaining claws among the bowls, about 3 tablespoons per bowl. Top each serving with a little crème fraîche and garnish with a sprig of basil.