Preparation / Directions:
*Plunge the lobsters into boiling water for 3-4 minutes Take them out of the boiling water and remove the tails. Cut the carcass into quarters, discarding the sacks. Crack the claws.
Remove the meat from the tails and set aside. In a large pot melt the butter in the oil and sauté the carrot, onion and celery. When lightly browned, add all other ingredients except the cream and salt and pepper.
Bring to a boil and cook for 45 minutes Strain into another pot with a fine cheesecloth. Add cream and cook on med low for 10 minutes Season with salt and pepper. Take the tail meat and shred it by hand, not too big. Add to the soup. Cook 5 minutes on med low. Serve hot. This recipe can be made with lobster, shrimp, clams or any seafood combination.
***For shrimp, or clams or seafood
use 2 cups clam juice and 2 cups chicken broth instead of 4 cups chicken broth. Always add the seafood the last 5 minutes
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