American Creamy Seafood Soup

Peel onion, carrot and leek. Place into a large pot with about 3 liters (approximately 12 1/2 cups) of water and bring to a boil. Simmer for about 10 minutes and add lobsters, heads first, and simmer for 10 more minutes. Remove lobsters from the broth and cool. With scissors,separate claws and tails and remove meat. Cut lobster meat into bite-sized pieces. Strain broth through a sieve and collect about 1 cup of broth.  

Peel and dice potatoes, onion and celery. Heat butter in a saucepan and saute vegetables until translucent. Add flour and broth, simmer briefly. Add milk, bay leaf, thyme and season with salt and pepper. Simmer for about 20 minutes, stirring occasionally, on low heat. Add more broth, if necessary.