Kreeftsop (Lobster Soup)

Instructions

1. Plunge the lobsters into boiling salted water for 8 minutes, then drain and leave to cool. Shell the tails and claws, keeping the shells.
2. Fry the crushed shells in the olive oil for 5 minutes, until they turn nicely pink.
3. Add the onion and garlic and sweat them for 5 minutes over medium heat, without colouring them.
4. Stir in the tomato paste, the crushed tinned tomatoes and the paprika, then add the stock and simmer for 25 minutes.
5. Strain the soup through a sieve, pressing the shells well to extract all the juice.
6. Return the soup to low heat, add the cream, adjust the seasoning and the lemon juice.
7. Cut the lobster meat into pieces and add it to the soup at the last moment to warm it through without toughening it.
8. Serve piping hot, sprinkled with chopped parsley, with toasted bread.