This is a rich, comforting soup to make if you have treated yourself to a whole steamed lobster (see page 254). You should have about 2 cups of lobster broth left in your pot after steaming, so be sure to save it. Also, check and scrape out any bits of lobster flesh still lodged in the shells, and use them as a garnish.
Cooks' Note
The rice is used here as a light thickening agent for the soup. If you don’t have some cooked rice handy, instead you can work in 2 teaspoons soft butter mixed with 2 teaspoons flour, and swirl that into the warm soup.
