1/4 cup olive oil
3 cups peeled and thinly sliced onions
3 tablespoons thinly sliced garlic
2 bay leaves
4 pounds firm, heirloom tomatoes, cored, seeded, and cut into eighths
1 tablespoon plus 1/4 teaspoon salt
1/2 teaspoon thyme leaves
4 cups water
2 cups chicken stock
1 tablespoons lemon juice
1/2 pound lobster meat, picked over for cartilage, tails chopped and claw meat left whole
1/2 cup finely diced mango
1/2 cup finely diced papaya
1/2 cup finely diced pineapple
1 lime, juiced
1 lemon, juiced
2 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh oregano leaves
2 teaspoons chopped fresh parsley leaves
2 teaspoons chopped scallions
1 teaspoon chopped fresh chives
Pinch freshly ground black pepper
8 tablespoons creme fraiche, for garnish
Basil sprigs, for garnish
This soup can be served either chilled or warm.
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