Curried Lobster And Potato Soup

• 5 cups water
• 1 2 1/2-pound live lobster
• 3 medium-size leeks, rinsed and separated into white and green portions, both minced
• 1/4 cup sweet butter
• 2 tablespoons curry powder
• 1 clove garlic, minced
• 1 medium-size sweet potato, peeled and cut into 1/2-inch cubes
• 2 pounds all-purpose potatoes, peeled and cut into 1/2-inch cubes
• 1/2 cup heavy cream
• 1 1/2 teaspoons salt
• 18 teaspoon freshly ground pepper
• Juice of 1/2 orange
• 1 cup rinsed and chopped watercress
• 1 tablespoon minced chives

1. In a large pot, bring the water to a boil.
2. Add the lobster and the green part of the leek, cover and cook for 10 minutes.
3. Remove the lobster, reserving the broth in the pot.
4. Cool the lobster under cold water, remove the meat from the shells, cut into bite-size pieces and set meat aside.
5. Return the lobster shells to the broth in the pot and simmer over medium heat for 20 minutes.
6. Strain out the shells and set the broth aside.
7. Melt the butter in a large pan.
8. Add curry powder and cook over low heat for 2 minutes.
9. Add leek whites and garlic, and cook for 5 minutes over low heat.
10. Add sweet potato, potatoes and reserved lobster broth.
11. Cover and simmer for 25 minutes until potatoes are tender.
12. In a food processor, puree the potatoes and cooking liquid for 20 to 30 seconds until creamy but not pasty.
13. Strain through a fine sieve.
14. Return the soup to the pan and reheat over medium heat.
15. Add the cream, the salt, pepper and the orange juice.
16. Stir in the lobster meat, the watercress and serve, garnished with chives.
17. If the soup sits, it will thicken.
18. The proper consistency can be restored by adding milk or water.

water, lobster, leeks, sweet butter, curry powder, clove garlic, sweet potato, potatoes, heavy cream, salt, ground pepper, orange, watercress, chives

Taken from cooking.nytimes.com/recipes/11930 (may not work)