4 cups peeled and cubed potatoes
2 teaspoons Dijon mustard
2 cups chopped leeks
2 cups all purpose cream
5 cups chicken stock
1 1/2 cups lobster meat (bite-sized pieces
1/2 teaspoon leaf thyme
1/4 cup chopped parsley
1 teaspoon black pepper
1/4 cup chopped scallions
1/4 teaspoon white wine Worcestershire
Bring chicken broth to a boil in a small stock pot. Add leeks, potatoes, thyme, pepper and Worcestershire sauce. Bring to a boil again , cover and let simmer for 1 hour. Remove pot from heat and drain off one cup of the liquid. Puree rest of mixture. Add cream to each batch that you puree. On the last batch you puree add mustard. Place pureed soup in container and add lobster meat mixing thoroughly. Chill for four or more hours. Serve in chilled bowls and top with parsley and scallions. Great with your favorite wine.
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