Chop shallot and sauté in oil, add washed lobster crabs and sauté for 4 min. Turn to the other side and cut into 4 slices.
Add crab soup paste, fish stock, chicken soup and brandy to the shallot form, let it all bubble up and continue to simmer until the paste is completely dissolved.
Stir cream cheese through with whipped cream and work 2/3 into soup with a blender, season to taste.
Warm the lobster slices in the soup.
Remove the crust from the toast, cut into cubes and toast until golden brown all over.
Our tip: Always use fresh chives if possible!
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