1. defrost frozen lobsters. Peel shallots. Clean soup vegetables, perhaps peel and rinse. Dice bacon, shallots and soup vegetables. Saute bacon in butter, add shallots and soup vegetables. Add lentils. Mix in paradeis pulp and mustard. Pour in clear soup or stock until everything is just covered together.
Tie parsley, thyme and bay spice into a bouquet of spices, add to saucepan. Cook lentils over low heat with lid on, but not too soft. With fresh lentils this takes 15-20 min, older ones need a little longer. If necessary, add more clear soup. 3.
In the meantime, separate the lobster claws and tails from the body with a twisting motion. Using a heavy large kitchen knife, cut the lobster tails in half lengthwise. Scoop out the lobster meat, remove the intestines, and cut the meat diagonally into slices.
Separate joints and claws. Cut the joints on the outside with kitchen scissors, bend apart using a kitchen towel, and scoop out the meat. Pull off the scissors fingers upwards. Tap the scissor fingers and scissors with a heavy knife and remove the flesh.
Put the tomatoes in boiling water for 1/2 minute, peel, halve, remove the seeds and cut into small cubes. Mix into the finished lentils. Season with pepper, salt, sugar and balsamic vinegar. Minced