Ginger Consomme with Lobster Soup

If you prefer, use a good fish stock for this consomme and add a splash of dry white wine before boiling to reduce it.

Serves: 6

Ingredients:
1 3/4 qts. Chicken Stock
1 inch piece Fresh Root Ginger (peeled and cut into tiny, narrow strips)
1 Lobster Tail
6 Scallions (cut diagonally into neat slices)
6 Sprigs Fresh Cilantro (for garnish)

Procedure:
1. Put the stock and the ginger into a pan and boil to reduce by one third.

2. Cut the lobster tail in half lengthways and add to the stock. Simmer gently for 15-20 minutes. Lift out the lobster tail and remove the meat from the shell. Discard the shell and put the lobster meat back into the stock. Add the scallions and simmer for 2-3 minutes to allow the ingredients to heat through.

3. Taste the consomme and adjust the seasoning, if necessary. Ladle it into 6 bowls, ensuring that each portion has a few slices of scallion and a couple of pieces of lobster meat. Garnish with fresh cilantro or chervil.