Serves 6 to 8
"This is probably my second favorite soup in the world," says Lydia, never revealing her first choice. But no matter, this soup stands on its own.
At first, it resembles the classic Greek soup of the same name, but then it doesn't, because Lydia has taken this simple peasant preparation and turned it into something else entirely—something familiar and comforting, yet outlandishly rich, even exotic.
She retains the lemon, of course, as well as the chicken stock and egg yolk essential to the original and both umami loaded. To that she adds lobster, potato, and tomato, which not only build on the umami, but also introduce new dimensions of flavor, texture, acidity, and pure luxury.
The key to success with this soup is never to let it get too hot once the eggs are in. Follow this rule and you will get a thick, creamy, almost custard-like broth. Also, Lydia says, if you do not have homemade broth, use canned. The flavor just won't be quite as rich or deep.
Full recipe: Lobster Avgolemono by Lydia Shire
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