|Shells and carcass from 4lb cooked lobster||1 chicken stock cube|
|1 stick celery,roughly chopped||1 cup single cream|
|1 medium onion,roughly chopped||1 tblsp brandy|
|1 large carrot, roughly chopped||2 tblsp butter|
|2 bay leaves||2 tblsp flour|
|2 pints water||1/4 teasp nutmeg|
|Salt & pepper||Hot pepper sauce, to taste|
After cooking a couple of 2lb lobsters, remove all the meat and set aside for another meal.
Place the shells and carcasses into a large pan, add the vegetables, bay leaves, salt & pepper and 2 pints of water. Cover and simmer for about 30 minutes. Strain off the stock and keep.
Melt the butter in another pan. Add the flour and cook gently, making a roux. Remove the pan from the heat, and slowly add the stock a little at a time, stirring constantly to keep the mixture smooth. Return the pan to the heat, and bring to the boil, again stirring constantly. The soup should thicken slightly. Crumble in a chicken stock cube, add some grated nutmeg and simmer gently for 5 minutes. Add the brandy and cream to heat through, add a little hot pepper sauce to taste, then serve with crusty bread or saltine crackers.