Shells of 4 lobsters
4 tablespoons olive oil
2 tablespoons rice
1 glass of white wine
1 liter of fish broth
A little brandy
1 can of black caviar
 Wash and clean the vegetables and cut them into big cubes.
 Pour olive oil into a saucepan. Fry the lobster shells and vegetables while shaking the pan often. Sprinkle rice over as sthickener and pour in white wine and fish broth. The soup should now simmer for 1 – 1 1/2 hours.
 Strain the soup. Make sure that the vegetables and rice are squeezed through the sieve properly. Taste the thick soup with cream, salt and brandy.
 When serving, add a dollop of whipped cream topped with black caviar to each serving.