Cook the quail eggs for about 4 minutes until hard, cool, peel and cut in half.
Remove the peel from the shallots and garlic, rinse the sage and chop finely. Heat oil in a saucepan, sauté shallots, garlic and sage briefly. Add lobster paste and white wine, bring to a boil, then add tomato juice, vegetable soup and bay leaves.
Peel the carrots, slice finely and simmer in the soup on low heat for about 7 minutes. Season with salt, pepper and harissa.
Rinse and dry cod fillet, lobster meat and shrimp. Cut cod and crawfish meat into pieces, add to soup with shrimp and simmer for about 4 minutes.
Rinse parsley and basil, chop finely and add to soup with juice of one lemon. Garnish with the quail eggs.