Creamy Lobster Stew

Ingredients:
2 onions, chopped
4 stalks celery, chopped
4 red bliss potatoes, chopped
the meant of 2 lobsters
8 oz Heavy Cream
2 cups vegetable stock
4 cups milk
S+P

Preparation:
Steam lobster in a large pot: fill pot with two inches of water, set in your lobsters and cook until bright red. We cut the tails off at one point and realized the meat was still raw and threw it back in, no harm done. The second time we took it out, some meat was still raw but cooked the rest of the way in the stew. (So, you'll be fine even though lobster is scary and ugly before it's cooked.)

While your lobster steams, saute your veggies in the vegetable stock with a dash of salt and pepper. Add meat of lobster, milk and heavy cream; season to taste with salt and pepper. There you go--nothing to it!

(Leftovers can be served as pie with puff pastry.)

One Pot Chicken Noodle Soup

Ingredients:
(Eyeball amounts)
Whole chicken
Leeks, sliced in rounds from stalk to leaf
Zucchini, sliced
Onion, sliced
Apples, sliced
(Carrots and celery can be added, too.)
Olive Oil
Tarragon
Water
Egg Noodles
S+P

Preparation:
Preheat oven to 375.
In a large pot, saute in oil your chicken innards and wings (cut from the whole bird) until golden brown.
Pop the rest of the chicken with some apple slices and drizzled with oil in the oven for an hour to roast (or until inner temperature reads 180).
Add veggies, tarragon, and apples to the large pot and saute with a little more olive oil until veggies are softened.
Add enough water to serve as broth for soup.
Salt and pepper to taste.
Boil the mix for almost an hour as the chicken roasts (you are making chicken stock!).

Once chicken is roasted, you can carve off pieces to add to the soup and boil your noodles. Keep the noodles separate from the soup, preparing enough for as many servings as you need. This way the noodles don't get mushy.