| • | Dice half the onion, celery and carrot into big pieces.
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| • | Place it in a big saucepan or stock pot with the bay leaf, and 3 quarts of water.
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| • | Bring it to a boil.
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| • | Place lobster into the pot and boil for about 15 minutes, remove the lobsters, strain the broth and keep aside.
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| • | Chop rest of the onion, celery and carrot.
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| • | Take a pan and heat olive oil on medium flame and fry the onion, celery and carrot till translucent.
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| • | Add garlic and sauté a bit more.
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| • | Add water, chili powder, cumin and white beans and cook till beans are done for about 45 minutes.
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| • | Remove lobster from the shell, rough chop and combine it with the soup.
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| • | Season it with salt and pepper and garnish it with cream and cilantro. |
