1/4 c. butter
1/4 c. flour
1 tsp. salt
1/8 tsp. pepper
5 c. chicken broth
2 egg yolks
1 c. heavy cream
1/2 c. onion, minced
1 leek, white part only, minced (optional)
1 bay leaf
10-12 oz. lobster meat (or meat from 2 boiled chicken lobsters, drained

Melt butter in heavy kettle (Dutch oven is ideal); blend in flour, salt and pepper. Gradually stir in chicken broth. When bubbling starts, add onion, carrot, leek, and bay leaf. Simmer covered over low heat.

Mince the lobster meat finely, saving a few larger pieces for garnish. Stir the minced lobster into the soup and simmer, covered, for 10 minutes. Remove bay leaf. Beat egg yolks slightly and add to soup, stirring briskly until blended. Simmer 5 minutes, stirring constantly.

Be careful not to boil. Gradually stir in 1 cup of cream and heat without boiling. Add large pieces of lobster and serve in heated soup plates.