This is a rich, comforting soup to make if you have treated yourself to a whole steamed lobster (see page 254). You should have about 2 cups of lobster broth left in your pot after steaming, so be sure to save it. Also, check and scrape out any bits of lobster flesh still lodged in the shells, and use them as a garnish.
1 medium-small new potato, peeled and cut into dice
2 or 3 fresh parsley stems
2 cups lobster broth (see headnote)
1/4 cup cooked rice*
Salt and freshly ground pepper
1/4 cup heavy cream Chopped parsley or chives
Steps:
Melt the butter in a small pot, and stir in the onion and celery. Cook gently for a few minutes, then add the potato, parsley stems, and lobster broth. Simmer for about 20 minutes, until the potato is tender. Remove a ladleful of the broth, and spin in a food processor or a blender with the rice until smooth. Stir this thickener into the soup, salt lightly (remembering that the lobster broth is salty), and add a few turns of the pepper mill. Remove the parsley stems, stir in any lobster bits along with the heavy cream, and heat through. Serve in a warm bowl, and sprinkle chopped fresh parsley leaves and/or chives on top.
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