| • | Dice one-half the onion, celery and carrot into large pieces.
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| • | Place it in a large saucepan or stock pot with the bay leaf, and 3 quarts of water.
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| • | Bring it to a boil.
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| • | Place lobster into the pot and boil for about 15 minutes, take aside the lobsters, strain the broth and keep aside.
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| • | Chop remain of the onion, celery and carrot.
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| • | Take a cooking pan and heat up olive oil on normal burn and fry the onion, celery and carrot until translucent.
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| • | Add garlic and saute a bit more.
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| • | Add water, chilli powder, cumin and white beans and cook until beans are finished for about 45 minutes.
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| • | Remove lobster from the shell, rough chop and mix it with the soup.
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| • | Season it with table salt and pepper and garnish it with cream and cilantro.
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