Lobster soup

Cut the zucchini into small blocks. Peel the onion and the garlic. Trim and fine slice the onion. Remove the root of the garlic. Squeeze the garlic into the hot oil and add the onion as well. Stir well and let the onions fry for 2 minutes. Add the zucchini and fry for 5 minutes.

Remove the meat from the lobsters J (tricky assignment, so get ready). Twist the lobsters head and put it aside. Put the lobster on its back and cut the shell open at its front. Use a fork to take out the meat. Put the flesh aside.

Twist the scissors of the head of the lobster. Cut of the tips of the scissors and slash (gently) the armor open. Use a fork to remove the meat from the scissors. Put it together with the rest of the meat into the fridge. We will use it at a later stage.

Put all the pieces of the armor of the lobsters in the pan with the onions and the zucchini. Add a bit of pepper. Heat up the pan and let it stew for 5 minutes.

Add the white wine, let the wine vaporize and add the tomato paste and the powdered paprika. Add the fish broth as well. Heat up the stove and let the soup simmer for 1 hour.

Cut the lobster meat into small pieces. Take the soup of the stove and sift it. Put the clean soup back on the stove, add the lobster meat, the crayfish and the cooking cream. Stir well and taste the soup. Add some salt and pepper if needed. Warm up the soup until it’s ready to serve.

Chop the spring onion into small rings. Scoop the soup into small bowls. Garnish with some spring onion and pine nuts.