INGREDIENTS:
(4 servings)
1 (1.5 pound) Maine lobster
2 pounds asparagus
1 cup skim milk
2 large potatoes
1/2 cup heavy cream
2 tablespoons dill salt to taste
1/4 cup unbleached flour
DIRECTIONS:
Cook and pick your Maine lobster. Cut potatoes into small pieces. In a 3 quart saucepan, boil potatoes until soft. Wash asparagus remove woody ends. Cut into 1 inch sections, setting aside tips. Add stems to potato pot and cook until asparagus is olive green. Add dill. Asparagus should be soft enough to mash along with the potatoes, in the cooking water. Lightly brown flour in a small saucepan and allow to cool before adding milk and cream. Add liquid gradually to make a smooth roux and add the roux to the soup. Add the asparagus tips and continue cooking the soup until they are tender and bright green. Add Maine lobster meat. Salt to taste.
