-
1
Steam the lobsters until they are cooked through, 15 to 20 minutes.
-
2
Set them aside.
-
3
Heat two tablespoons of the oil in a heavy three to four quart saucepan.
-
4
Add the onion and saute over medium heat until the onion is tender but not brown.
-
5
Add the optional sausage or ham and saute until the meat is cooked through.
-
6
Remove the onion and sausage or ham from the pan.
-
7
Add the potatoes and six cups of water to the saucepan.
-
8
Bring to a boil, season with salt and cook gently until the potatoes are very tender, about 15 minutes.
-
9
While the potatoes are cooking remove the meat from the lobster shells and dice it.
-
10
Set it aside.
-
11
When the potatoes are tender, remove them with a slotted spoon, leaving the liquid in the pan.
-
12
Mash the potatoes with a fork or potato masher.
-
13
They do not have to be perfectly smooth.
-
14
Return the potatoes to the pan of water and stir to dissolve them in the cooking liquid, to thicken it.
-
15
Season to taste with pepper.
-
16
Return the onions and the meat to the pan along with the greens.
-
17
Bring to a simmer and taste for seasoning.
-
18
Add the lobster meat and remaining olive oil to the pan, reheat the soup and serve.
