Lobster Chowder

2 slices streaky bacon, diced

1 large onion, chopped

1 lb lobster meat, fresh, frozen or canned

4 medium potatoes, diced

1/3 cup diced carrots

1 bay leaf

1 tbsp finely chopped parsley

¼ cup chopped green onions

1 tbsp tomato paste

14 oz can of tomatoes

3 cups water

1 tbsp coconut cream

Salt & pepper to taste

1 tbsp butter or margarine

¼ cup wine

Cooked crumbled crisp bacon for garnish

Preparation:

Fry bacon until crisp; remove from pan. Sauté onions in bacon fat until glossy, add lobster meat and sauté for about 5 minutes or until cooked. Reserve. In a deep saucepan, combine potatoes, carrots, bay leaf, parsley, green onions, tomato paste, un-drained tomatoes, water and coconut cream. Simmer gently for 20 minutes, until potato is cooked. Stir in lobster meat, salt, pepper, butter and wine. Heat until piping hot. Garnish with crumbled crisp bacon. Serves: 6-8.