Dice half the onion, celery and carrot into large
pieces, place in a 6 quart or larger saucepan or stock pot with the
bay leaf, peppercorns and 3 quarts of water and bring to a boil.
Put lobster into pot and boil for 15 minutes, remove the lobsters,
strain the broth and set aside.
Fine dice remaining onion, celery and carrot.
Heat the pan and olive oil over medium heat and saute the onion, celery
and carrot until translucent, add garlic and saute a bit more.
Add water, chili powder, cumin and white beans and cook until beans
are done, about 45 minutes.
Remove lobster from shell, rough chop and add to soup.
Finish with cream and cilantro and season with salt and pepper.
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