| 1 | *plunge the lobsters into boiling water for 3-4 min. take them out of the boiling water and remove the tails. |
| 2 | Cut the carcas into quarters, discarding the sacks. |
| 3 | Crack the claws. |
| 4 | Remove the meat from the tails and set aside. |
| 5 | In a large pot melt the butter in the oil and sautee the carrot, onion and celery. |
| 6 | When lightly browned, add all other ingredients except the cream and salt and pepper. |
| 7 | Bring to a boil and cook for 45 min. strain into another pot with a fine cheesecloth. |
| 8 | Add cream and cook on med low for 10 min. season with salt and pepper. |
| 9 | Take the tail meat and shread it by hand, not too big. |
| 10 | Add to the soup. |
| 11 | Cook 5 min.on med low. |
| 12 | Serve hot. |
| 13 | This recipe can be made with lobster, shrimp, clams or any seafood combination. |
| 14 | ***for shrimp, or clams or seafood..use 2 cups clam juice and 2 cups chicken broth instead of 4 cups chicken broth. |
| 15 | Always add the seafood the last 5 min. |
