Karen's Kitchen

INGREDIENTS:

2 or 3 lobster shells
6 cups water
3 tablespoons butter
1 rib celery, chopped
1 carrot, scraped and chopped
2 leeks, sliced
1 medium onion, chopped
2 tablespoons flour
1 1/4 cups heavy cream
1/2 cup lobster meat, cut in chunks
salt
dash of cayenne pepper

Instructions:

for the lobster broth: Crack or grind up the lobster shells a bit.
If you have food processor, break the shells up and put in a few pieces at
a time until they break up in small pieces. Cover shells with the water
and cook over medium heat for about 25 minutes. Strain. Should be about
4 1/2 cups lobster broth.
In heavy saucepan, melt the butter and sauté the vegetables gently, stirring
for about 5 minutes. Stir in the flour and cook, stirring 1 minute.
Then add the strained lobster broth and whisk until smooth. Cook gently
about 20 minutes, until the vegetables are tender. Puree soup in a blender
or food processor. Return it to the heat and add the cream. Season with
salt and cayenne pepper. Add lobster meat and heat.
Makes: 4 servings