- 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.