Grilled lobster with tomato soup

Method
Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

1. Preheat the oven's grill. Clean the lobsters thoroughly. Place the lobsters on a baking tray with the shell facing downward.
2. Grill the lobsters until the flesh is opaque, 15 to 18 minutes. Allow to cool for a few minutes, then remove the lobster meat.
3. In a large pan, heat the oil over medium heat, and cook and stir the tomatoes, celery and the onions for 10 minutes.
4. Warm up the stock in a separate pan with the bay leaf, salt, pepper and sugar. Stir in the milk, and pour the stock into the tomato mixture.
5. Bring to the boil over high heat. Reduce the heat and simmer for 25 minutes.
6. Remove the bay leaf and blend the hot soup with an immersion blender or in a food processor for 15 seconds. Add sugar to taste, and thin with more stock if desired.
7. Stir in the lobster, and season to taste with salt and pepper.