Basil and almond soup with lobster with Malvasia

For four people:

  • 1 lobster (or crayfish) of about 1 kg
  • 200g almonds
  • 50 g capers in salt
  • 5 potatoes
  • 1 ripe tomato
  • 200 cl Lipari Malvasia dessert wine
  • two bunches of basil
  • a sprig of mint
  • 1 orange
  • 1 lemon
  • vegetable broth
  • extra virgin olive oil
  • salt and white pepper


First of all, prepare the citrus pesto that is useful for soup. Peel the orange and lemon, wash the basil and mint leaves and cut tomatoes into cubes after cleaning and washing them. Put these ingredients in the mixer bowl together with the almonds, the capers desalted, a tablespoon of extra virgin olive oil and half a glass of water. Blend the whole. Transfer the citrus pesto in a pot.

Prepare the lobster (or crayfish) apart. Once it is open, put it in another pot containing about 20 cl of vegetable broth and potatoes washed, peeled and cut into cubes. Cook on low heat for about an hour, adding the Malvasia, a few leaves of basil, salt and freshly ground pepper. When the crustacean is almost done, get the meat and potatoes and pour them into the pan containg the citrus pesto. Add 100 cl of vegetable broth more and cook for 10 minutes so that the ingredients perfectly amalgamate.

Serve the soup warm, accompanied with slices of toast.