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Toss together the diced tomatoes, fennel, onion, garlic, olive oil,honey, balsamic vinegar, salt and pepper.
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Bake a shallow baking dish at 350 degrees F. Cook for about 60-70 minutes, stirring occasionally or until the fennel pieces are very soft and most of the liquid has cooked off and the tomato and fennel reach a good chunky consistency. Puree this mixture well in a blender or food processor and pour into a soup pot.
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Add 6 cups of the seafood stick and the other 2 tbsp chopped tarragon.
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Simmer for 20-30 minutes or until the soup reaches your desired consistency.
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Taste and do a final seasoning of salt and pepper if necessary.
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Add the chopped lobster meat to the soup and simmer for just a couple of minutes before doing a final seasoning of salt and pepper, stirring in a squeeze of lemon and serving with a drizzle of heavy cream.