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Ingredients

• 1 small cooked lobster, about 400 g (14 oz)
• 30 g (1 oz) butter
• 1 large onion, finely chopped
• 1 leek, finely chopped
• 1 carrot, finely chopped
• 1 celery stick, finely chopped
• 90 ml (3 fl oz) dry white wine or dry vermouth
• 1 bay leaf
• 50 g (1¾) long-grain rice
• 250 g (8½ oz) plum tomatoes, skinned, seeded and chopped
• 1 tbsp lemon juice, or to taste
• 2 tbsp single cream
• few drops of Tabasco sauce to taste
• salt and pepper
• 1½ tbsp snipped fresh chives to garnish

Description

This Recipe Makes The Most Of A Lobster – It Even Uses The Shell – So It Is A Good Way To Stretch A Luxury Ingredient. The Soup Tastes Very Rich But Only Uses A Small Amount Of Cream – The Creamy Smooth Texture Comes From The Rice. Serve As A Specia

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