| 1 | quart lobster stock |
| 1 | pound of carrots peeled |
| 1 | Tahitian vanilla beans split |
| 1 | quart of heavy cream |
| ¼ | pound lobster meat (chopped) |
Boil peeled carrots and vanilla bean in lobster stock until soft.
Strain, discard vanilla bean.
Puree in blender
Add heavy cream, salt to taste and simmer.
To serve, garnish with lobster meat.