1 (8 ounce) package lobster tails, drained
2 slices white bread
1 cup clam juice
1 onion, finely chopped
4 green onions, finely chopped
1 medium head cabbage, halved
1 cup water
1 cup boiling water
2 tablespoons vegetable oil
1/2 teaspoon salt
1/8 teaspoon dried black pepper
2 teaspoons white sugar
3 tablespoons chopped fresh parsley
First, arrange the lobster tails and white bread in a single layer on a medium baking sheet.
In a large pot, heat water to a boil. Add white bread and white wine and continue to cook for 1 minute.
Add clam juice, onion, green onions, cabbage and water and bring to a boil. Boil for 4 minutes.
Add oil, salt, pepper, sugar, parsley and turtle broth, mix thoroughly. Cover, reduce heat to low and simmer for 5 minutes. Stir in lobster tails and remaining white bread. Cover and simmer for 1 minute. Serve hot.