I agree with you on the lobster!
If a lobster does end up following you home treat him to a hot bath and a bowl of this wonderful soup!
1 ½ pound lobster
3 quarts of water
¼ cup dry sherry
1 cup heavy cream
¼ t nutmeg
¼ t white pepper
Plunge lobster into boiling water and cook for 25 minutes, remove lobster, save water. Strip lobster meat, chop and process with ½ cup of lobster cooking water in food processor or blender until smooth. Bring lobster water to a boil; add processed lobster, nutmeg, pepper, sherry. Reduce heat, taste, adjust seasonings for salt and pepper, add cream and leave on low heat for five minutes.
This is nice if it can sit and mellow for a couple of hours, reheat just before serving, do not boil after the cream has been added.
The mixture may be thickened before adding the cream with flour, potato starch or slurry of cornstarch.
The soup may be frozen in meal size portions prior to adding the cream. Thaw overnight in the refrigerator and add cream when the soup is reheated.
I like it with a small piece of ice cold butter floating in the cup when served.