Seafood soup with tomato broth

This soup can be made with both lobster and shrimp.

Ingredients

• Large lobster (boiled) - 1 pc.
• or shrimp (boiled) - 500 g
• Canned tomatoes without skin (chopped) - 400 g
• Tomato paste - 30 g (2 tablespoons)
• Butter - 25 g
• Shallots (chopped) - 30 g
• Bulgarian red pepper (chopped) - 2 pcs.
• Ginger root (grated) - 2.5 cm
• Garlic (finely chopped) - 1 clove
• Brandy - 60 g
• Water - 1.25 L
• Red wine vinegar - 1 tbsp. l.
• Sugar - 1 tbsp. l.
• Juice of 1 lime
• Salt to taste
• Ground black pepper - to taste
• Fresh dill (chopped) for serving

Directions

1. Peel the lobster or shrimp from the shell. The latter should not be thrown away.
2. In a large deep frying pan (saucepan) heat the butter, add the shallots, bell pepper, ginger and garlic, cook, stirring occasionally, for about 5 minutes. Place the shells in a saucepan and cook for another 10 minutes.
3. Pour brandy into a saucepan, put tomato paste, salt, pepper and water. Bring to a boil, reduce heat and cook broth for about 40 minutes.
4. Strain the broth through a sieve into a saucepan, remove the rest of the broth. Add vinegar, sugar, tomatoes and lime juice to a saucepan of tomato broth to taste. Add salt and pepper if necessary.
5. Place lobster or shrimp in 4 serving bowls. Bring the soup to a boil and pour over the seafood. Sprinkle the dill over the soup and serve immediately.