4 lbs frozen lobster meat
½ lb (1 cup) butter
1 qts (2lbs) chopped onions
1 qts (1 ½lbs) chopped carrots
1 qts (1lb) chopped celery
8 ozs (1cup) cognac
2 qts dry white wine
1 ½ envelopes (19.2ozs each or 28.8 ozs) crème
soup and chowder base mix
1 ½ gallons water

In a heavy saucepot, sauté lobster until it turns a bright red; remove from pan. Sauté vegetables in drippings; return lobster to pot. In a small pan, heat cognac until fumes appears. Pour over lobster mixture; ignite and stir until flames die. Add wine; simmer 10 minutes. Puree and return to pan. With a wire whisk, combine soup base mix and water. Cook and stir until thickened and hot. Serve hot or icy cold sprinkled with watercress.

Yield: 50 (6oz) servings.