|Lobster||1 1⁄4 Pound|
|Onion||1 Small, sliced|
|Carrot||1 , sliced|
|Celery stalk||1 , sliced|
|Thyme sprig||3 (few)|
|Chablis/Any table white wine||2 Cup (32 tbs)|
|Chicken stock||1 1⁄2 Cup (24 tbs)|
|Full cream milk||1 Cup (16 tbs)|
|Light cream||1 Cup (16 tbs)|
|Freshly ground pepper||To Taste|
|Chives||2 Tablespoon, snipped (for garnish.)|
1. Dispatch the lobsters by plunging a sharp knife directly behind its head.
2. Cut the lobster in half lengthwise; collecting the juices that run out in a basin.
3. Remove the claws and tail pieces and set aside.
4. Remove the head sac and liver and discard them
5. Cut the body into pieces. Alternately, ask your fishmonger to do this.
6. In a Dutch over or soup pot, melt the butter over medium heat.
7. Add the chopped lobster bodies and heads and their juices, the vegetables and thyme, 1/2 Cook until the shells turn red and the vegetables are tender, about 10 to 15 minutes.
8. Carefully pour in then wine.
9. Sprinkle in the flour and stir for another 2 minutes.
10. Add stock and stir up all the browned bits on the bottom of the pot.
11. Add the cream and milk and bring to a gentle boil.
12. Reduce the heat to low and simmer until the soup is thick and reduced, about 30 to 45 minutes.
13. Season soup with salt and pepper if needed.
14. Serve the soup in warm bowls, garnished with chives.