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This is probably only worth making if you have access to cheap lobster. In the UK it's really expensive, but in Maine, USA, you can buy lobster from the fishermen for $3 a pound. a Also, the Maine residents are allowed a permit for 5 traps each, but cannot sell their catch, only eat it themselves or give it away. A very nice lady on the fuel dock in Northeast Harbour gave us 4 lobster for nothing - we had a very tasty dinner that night. I then used the leftover shells as a base for this lovely creamy soup.
SERVES 4 Preparation Time: 10 Minutes |
| 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.