2 tablespoons salt
1 tablespoon ground black pepper
1/2 teaspoon dried thyme
1 teaspoon dried basil
2 pounds lobster meat, quarter-lean
1 egg, beaten
2 tablespoons chopped fresh parsley
2 tablespoons olive oil
1/2 cup tomato paste
1 (8 ounce) can tomato sauce
salt and pepper to taste
Melt salt and pepper over a medium-low heat. Add tomato soup concentrate and 8 ounces frozen lobster meat. Stir. Simmer 5 minutes.
Combine cooked soup and cooked lobster meat in a large saucepan with tomatoes, 3 egg whites and 2 tablespoons of parsley. Bring to a boil, then reduce heat and simmer, uncovered, for 2 hours or longer.