1 onion, finely chopped

2 cloves garlic, finely chopped

3 tbsp (42 g) butter

2 stalks celery, diced

2 tbsp unbleached all-purpose flour

5 cups (1.25 litres) chicken broth

1 sprig fresh basil

2 large potatoes, peeled and diced

1 ½ cups (200 g) frozen peas, thawed

2 lb (910 g) cooked lobster meat, diced (about 2 lobsters)

½ cup (125 ml) 35% heavy cream

1 small yellow or green zucchini, thinly sliced lengthwise (optional)

Fresh herbs to taste (tarragon, chives, basil), chopped

Salt and pepper

In a saucepan over medium heat, soften the onion and garlic in the butter. Add the celery and cook for 2 minutes. Sprinkle in the flour and cook for 1 minute, stirring constantly. Add the broth and basil. Bring to a boil, stirring constantly.

Add the potatoes. Simmer for about 20 minutes or until the potatoes are tender. Remove the basil sprig. Add the peas, lobster and cream. Cook for about 1 minute or until the peas and lobster are warmed through. Season with salt and pepper. Keep warm.

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