Bring the water to a boil. Add sea salt, soup herb and a small pinch of cumin and make about five min. In the boiling vegetable soup, put the lobster upside down in the saucepan and make about two min. Remove from the heat and let it stand for about half an hour. Cut the lobster in half, cut the tail meat into pieces and collect in a baking dish with a little lobster stock.
Add the red lobster pulp, if any. Beat the claws and put them aside. Place the head halves and shells separately. Strain the lobster cooking stock and set aside a l.
Fry the two head halves well on the cut surface in hot olive oil, flambé with the cognac and then extinguish with the lobster broth. Add the remaining shell and simmer gently for about half an hour. Then strain the stock through a straining cloth and place in a three-liter saucepan until hot. Add half of the saffron threads ground and the rest as whole threads to the clear soup. Season the clear soup with four centiliters of sherry and salt. Cut the salmon and pike-perch fillets into pieces and add to the hot clear soup. Cut the vegetables into narrow strips. Dice the tomatoes. Halve the quail eggs.
Add everything to the simmering soup. When the fish pieces are almost cooked, add the truffle and the lobster pieces. Let it simmer for another three minutes and then bring it to the table in the saucepan.