2 or 3 lobster shells
 6 cups water
 3 tablespoons butter
 1 rib celery,chopped
 1 carrot, scraped and chopped
 2 leeks,sliced
 1 medium onion,chopped
 2 tablespoons flour
 1 1/4 cups heavy cream
 1/2 cup lobster meat,cut in chunks
 salt
 dash of cayenne pepper
 for the lobster broth:  Crack or grind up the lobster shells a bit.
 If you have food processor, break the shells up and put in a few pieces at 
 a time until they break up in small pieces.  Cover shells with the water
 and cook over medium heat for about 25 minutes.  Strain.  Should be about
 4 1/2 cups lobster broth.
 In heavy saucepan, melt the butter and saute the vegetables gently,stirring
 for about 5 minutes.  Stir in the flour and cook,stirring 1 minute.
 Then add the strained lobster broth and whisk until smooth. Cook gently
 about 20 minutes, until the vegetables are tender.Puree soup in a blender
 or food processor.  Return it to the heat and add the cream.  Season with
 salt and cayenne pepper.Add lobster meat and heat.

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