Lobster Avgolemono

• 3 1 1/2 pound lobsters
• 1/4 cup plus 1 tablespoon olive oil
• 2 1/2 quarts chicken broth (homemade or low-sodium canned)
• 15 cherry tomatoes, stemmed
• 1 large onion, peeled, minced
• 4 red Bliss potatoes, cut into 1/2 inch chunks, unpeeled
• 3 egg yolks
• 1/2 cup lemon juice
• Salt and fresh ground black pepper to taste
• 1/4 cup minced, fresh chives

1. Place the lobsters in a large pot of boiling water for 5 minutes.
2. Remove them and place in a large bowl of ice water, to cool.
3. Remove the claw and tail meat.
4. Cut the tail meat into 1-inch pieces.
5. Cut the claw in half lengthwise.
6. Set both aside.
7. Roughly chop the shells.
8. Heat 2 tablespoons of the olive oil in a large pot over medium heat.
9. Add chopped shells to cover the bottom of the pot in one layer.
10. Cook in the oil until deep red, about 5 minutes.
11. Add the remaining shells and cover with chicken broth.
12. Add the tomatoes and simmer gently over medium heat until it reduces to 1 1/2 quarts, about 30 to 40 minutes.
13. Strain, set the lobster broth aside and discard the shells.
14. In a soup pot over medium heat, saute the onions in 1 tablespoon of olive oil until golden, about 5 minutes.
15. Add the potatoes and cover with the lobster broth.
16. Simmer gently until the potatoes are tender but firm, about 5 minutes.
17. Meanwhile, put the egg yolks in a glass or ceramic bowl, whisk in the lemon juice and set aside.
18. Heat the remaining 2 tablespoons of olive oil in a saute pan over high heat until hot.
19. Add the lobster meat, and quickly saute, about 3 minutes.
20. Add the lobster meat to the soup, whisk 1 ladle of soup into the yolk-and-lemon mixture, and slowly add it back into the soup pot.
21. Do not allow the soup to boil.
22. Season to taste with salt and pepper.
23. Ladle the soup into 6 bowls and garnish with chives.

lobsters, olive oil, chicken broth, tomatoes, onion, red bliss potatoes, egg yolks, lemon juice, salt, fresh chives

Taken from cooking.nytimes.com/recipes/6035 (may not work)