****4 servings****

Ingredient list:

2 Tablespoons butter
1 Tablespoon of extra virgin olive oil
1/2 cup of sliced fresh mushrooms
2 stalks of celery thinly sliced
1/4 cup of diced red pepper
1 roma tomato diced
2 medium sized carrots trimmed, peeled and thinly sliced
1/2 of a medium size yellow onion chopped
2 chicken bouillon cubes
1/2 teaspoon of creole seasoning
3 cups water
1/2 cup heavy cream
1/2 cup of half and half
1/2 cup of champagne
2 medium size lobster tails (about 4 oz. each)
1 Tablespoon dried parsley flakes
Directions:

In a large stock pot boil the lobster tails with the water and creole seasoning.  Cook until lobster tails curl up and turn red (approx. 8 min. cooking time).  Remove the tails to a cutting board or plate and let cool. When cool remove the lobster meat from the shells and rough chop the lobster meat. Reserve the creole liquid and add the chicken bouillon cubes.  Heat until dissolved.

In a separate medium skillet add the butter, olive oil, and vegetables.  Saute vegetables until  tender and translucent in color (approx. 8 min. of cooking time over medium heat). Turn off heat and let cool slightly.  When cool place the vegetables, half of the lobster meat, and 1/3 of a cup of the creole/chicken stock water in a food chopper or blender. Process until smooth. Place the processed mixture back into the large stock pot with the remaining creole/chicken stock broth.  Add in the heavy cream, half and half and champagne.  Cook and stir the soup over low heat for 15-20 min.  Ladle soup into 4 bowls. Top with parsley flakes and remaining lobster meat split 4 ways.