Lobster Bisque

6 cups water

3 tablespoons butter

1 rib celery,chopped

1 carrot, scraped and chopped

2 leeks,sliced

1 medium onion,chopped

2 tablespoons flour

1 1/4 cups heavy cream

1/2 cup lobster meat,cut in chunks

salt

dash of cayenne pepper

for the lobster broth: Crack or grind up the lobster shells a bit.

If you have food processor, break the shells up and put in a few pieces at a time until they break up in small pieces. Cover shells with the water

and cook over medium heat for about 25 minutes. Strain. Should be about 4 1/2 cups lobster broth.

In heavy saucepan, melt the butter and saute the vegetables gently,stirring

5 minutes. Stir in the flour and cook,stirring

1 minute.

Then add the strained lobster broth and whisk until smooth. Cook gently

about 20 minutes, until the vegetables are tender.Puree soup in a blender

or food processor. Return it to the heat and add the cream. Season with

salt and cayenne pepper.Add lobster meat and heat.