– raw, with shell, salt salt alz, pepper pepper
Defrost lobster according to package directions (overnight is best, break open and scoop out (keep shells). Loosen crab tails from shells, score slightly on back side. Remove the black thread (gut). Rinse shells, pat dry. Set lobster and shrimp meat aside to cool.
Rinse, clean and chop soup vegetables. Peel and dice shallot, quarter and seed tomatoes, chop coarsely. Heat fat (1).
Steam vegetables and shallot in it for 3 minutes until soft. Add tomatoes, lobster and shrimp shells, continue to sauté for 3 min. while stirring. Pour on vermouth, wine and stock, simmer gently for 30 min. Meanwhile, defrost puff pastry according to package directions, then cut out small stars.
Place on a baking sheet lined with parchment paper. Brush with water and sprinkle with sesame seeds. Bake in heated oven (2nd rack from bottom) at 200 °C for 10 min. Pour stock through a sieve into another saucepan. Fold in whipped cream and soup paste, season with salt, season with pepper.
Roast crab tails in fat (2) for about 3 min, season with salt. Cut lobster meat into bite-sized pieces. Add both to soup, heat for about 2 min. Rinse dill, dry, chop and fold in. Season soup and serve with puff pastry stars.
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