2 cups (500 ml) fish stock

1 oz (28 g) white chocolate, chopped

1 egg yolk

6 oz (170 g) skinless striped bass or Chili sea bass

1 cooked 1 1/2-lb (675-g) lobster, meat chopped (keep the claw meat whole)

1 green onion, chopped

Salt and pepper

In a saucepan, bring the fish stock to a boil. Off the heat, add the chocolate and egg yolk, whisking until smooth.

Add the remaining ingredients. Cook over low heat, stirring constantly and not letting the soup boil, until the fish is cooked through, 3 to 4 minutes. Season with salt and pepper.

Cut the claw meat in half lengthwise.

Serve the soup in regular coffee cups. Garnish each cup with a piece of claw meat.

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