1 onion, sliced
1 cucumber, peeled, chopped
1/4 c. butter, melted
8 c. chicken broth
2 (6 oz.) rock lobster tails
1 (8 oz.) can minced clams
12 pitted olives, sliced
1 tbsp. capers
1 tbsp. chopped fresh dill
Salt & pepper to taste

Saute onion, cucumber and tomatoes in butter in large saucepan for 5 minutes. Stir in chicken broth. Cut away under side membrane of rock lobster tails with scissors. Remove lobster meat in 1 piece, slice crosswise 1 inch thick. Add lobster, clams, slice capers and dill to soup mixture. Bring to a boil. Season with salt and pepper. Garnish with sour cream and sprigs of fresh dill. Yield: 6 servings.