HOT SOUP: This is a simple recipe to follow, if you fancy serving lobster in soup.

LOBSTER CHOWDER:

1 1/2 -2 lb. lobster or 1 cup cooked frozen or canned lobster meat

¾ cup chopped onion                                                 

1 ½ cups diced potatoes

1 cup water + 2 cups milk

                                                        

½ tsp. salt + ¼ tsp. freshly-ground black pepper                                 

½ cup 18% cream                                                       

3 tbsp. butter

2 tbsp. chopped parsley or chervil                                                                                                      

If using live lobster, plunge it into a large pot of salted boiling water. Cover and simmer at medium heat for 10 minutes. Remove with tongs and plunge immediately into icy water to stop the cooking process. Cut lobster open with clean kitchen shears. Take out lobster meat and cutting it into ½-inch pieces. Freeze shells and reserve for another recipe.

Place onion, potatoes and the cup of water in a saucepan. Cover, bring to a boil over high heat, then reduce heat and simmer 15 minutes or until potatoes are soft. Add milk, cream, butter and the salt and pepper. Bring to boiling over medium heat. Add lobster meat and heat through. Adjust seasoning if necessary.

Ladle into heated bowls and sprinkle on the chopped parsley or chervil to serve.