Enjoy the “tail” end of the lobster season with this creamy soup!

For four to six servings you’ll need

• 1-½ lb of cooked lobster
• 1/4 c butter
• 2 medium onions, finely chopped
• 3/4 celery stalk, chopped
• 3 large potatoes, peeled and cubed
• 3/4 tsp salt
• 1/4 tsp pepper
• 2 c water
• 2 c light cream
• 1 c milk
• 1/3 c finely chopped fresh parsley

Preparation

• Cut lobster into bite-sized pieces.
• In large pot melt butter over medium heat.
• Add onions and celery and cook until translucent.
• Stir in potatoes.
• Add salt, pepper and water.
• Bring to boil, cover and reduce heat to simmer for 15 minutes.
• Pour in cream and milk, bring back to simmer.
• Add lobster and cook until just heated through.
• Sprinkle with parsley.

Tips

• Add small dollop of butter to each bowl to add streak of golden yellow.

Good served with

• Crusty bread, tea biscuits with butter or a green salad.