1/4 c. butter
1/4 c. flour
1 tsp. salt
1/8 tsp. pepper
5 c. chicken broth
1/2 c. onion, minced
1 bay leaf
10 to 12 oz. lobster meat
2 egg yolks
1 c. heavy cream

Melt butter on medium in heavy kettle. Blend in flour, salt and pepper. Gradually stir in chicken broth. Cook until bubbly. Add onion, carrot and bay leaf. Simmer covered over low heat for 10 minutes. Mince lobster meat, saving a few chunks for garnish. Stir minced lobster into 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 cream and heat without boiling. Add large pieces of lobster and serve in heated soup plates. Serves 4 to 6.