Mince thick parts of shell, cook through in butter, add shredded onion and dried greens. Pour cognac, fish stock and wine. Then put rice, add tomato halves and cook under a lid for 30 minutes. Then filter all through a sieve.

Press the remaining mass and mash. Bring the soup to boil, add tomato paste, cream, salt, pepper, lobster circles and cook for additional 5-7 minutes.

Season prepared soup with chopped greens and let stay for some minutes.