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Cold Watercress Soup with Lobster and Melon


2 cups fish stock
1 cup dry white wine
125ml whipped cream
2 tsp corn flour
1 bunch watercress, trimmed
1 lobster
1/2 honeydew melon
1 tablespoon finely chopped chives
salt and pepper

Combine stock and wine in a pan, add whipped cream and simmer gently until just cooked through. Thicken soup with a tiny amount of the corn flour blended with water. Cool soup, cover and refrigerate. Add watercress to boiling water for 1 minute, then rinse immediately in cold water, squeeze out excess water, chop and add to soup.

Simmer the lobster in a pan of water for 10 minutes, or until heated through. Remove the meat from the tail and legs, and roughly chop. Make small balls out of the melon. In a serving bowl, combine lobster, melon and chives. Season with salt and pepper.

Serve soup icy cold with the lobster mixture in a separate bowl.




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