Lobster, Cod, and Halibut Soup

Method

• Clean the lobsters and set the shells aside.
• Finely chop onion, carrot, celery root, chili, and garlic.
• Place butter and the dry spices in a saucepan and sauté together for 1-2 minutes over medium heat. Add the lobster shells and the chopped vegetables, and let everything sauté for about 10 minutes over medium heat.
• Add tomato paste and let it sauté for the last few minutes before adding coarsely chopped tomatoes, tarragon, parsley, white wine vinegar, white wine, and water.
• Bring to a boil and use a ladle to remove the foam that forms on the surface. Reduce heat and let the stock simmer for about 25 minutes.
• Add the cream and bring the soup to a new boil. Let it simmer a few more minutes until it begins to thicken before adding crème fraîche, then bring the soup back to a boil.
• Puree the soup thoroughly with an immersion blender to extract all the flavors from the ingredients. Strain the soup through a fine-mesh sieve and season with salt, pepper, and a little sugar.
• Cut the cod fillet and halibut fillet into cubes and add them to the soup. Bring to a boil and let them simmer for 1-2 minutes.
• Add the lobster meat and serve the soup immediately.