Created by KittenCal on May 20, 2015
Step 1: Cook half the potatoes and half the shallots in 1 l (4 cups) of the lobster broth until tender. Puree and set aside.
Step 2: In a large pot, saute bacon, remaining shallots and celery in butter until transparent, then deglaze with white wine and Dijon mustard.
Step 3: When wine has reduced, add remaining potatoes, herbs and remaining lobster broth. Bring to a boil and then reduce heat to a gentle simmer until potatoes are just fork tender. Add lobster meat, brie and pureed potato, then cook for 5 minutes longer. Season with salt and pepper, stir in cream and heat through.
Step 4: Taste and adjust seasoning.