Lobster and Leek Stew

Ingredients

• 3 stalks leek
• 30 g Butter
• 600 ml chicken broth (or vegetable broth)
• Salt
• Pepper (freshly ground)
• 2 tbsp sesame seeds
• 300 g lobster fillet

Instructions

1. 1.

   Clean the leeks, slice into thin rings and rinse. Melt the butter in a pot and sauté the leeks until translucent. Add the broth, bring to a boil, then simmer for about 15 minutes.

2. 2.

   Meanwhile, toast the sesame seeds in a dry skillet. Rinse the lobster fillet and cut into bite‑sized pieces.

3. 3.

   Use a ladle to remove half of the leeks from the soup, then puree the remaining liquid with an immersion blender. Return the leeks to the pot, add the lobster pieces, simmer for another 5 minutes, season with salt and pepper, and serve in bowls sprinkled with toasted sesame seeds.