For the broth

1.In a large saucepan, heat the olive oil over medium heat. Add the onion, carrot, celery, garlic and ginger. Sauté until soft.

2.Add the lobster shells, bay leaf, thyme and peppercorns. Stir well.

3.Pour in the water and bring to a boil. Reduce the heat and let it simmer for about 30-40 minutes.

4. Drain the broth through a fine strainer, discarding the solids. Set the broth aside.

For the soup

5.In a large saucepan, heat the olive oil over in medium heat. Add the chopped onion, garlic, carrot and celery. Cook until soft.

6.Stir in the chopped tomatoes and cook for a few minutes until they begin to break down.Pour in the white wine and simmer until reduced by half.

7. Add the stock you made above and bring to a simmer.Add the lobster crumbs and cook for about 5-7 minutes, until cooked through. Season with salt and pepper if desired.

9. Remove the lobster from the soup and grind with a blender until you have a smooth and creamy soup.In a frying pan, add a tablespoon of olive oil and lightly fry the red grapes.

10.Serve the soup and top with the lobster crumbs and grapes.

Kali Orexi!