Cook two medium, chicken lobsters in salted, boiling water. Add a tied bunch of parsley and sachet of black peppercorns and a few fennel seeds. Cook until lobsters turn a bright, happy color. Let cool, and reserve the cooking liquid. Take out the parsley and the sachet and strain the liquid free of solids.
Break apart the lobster, separate out the tail meat and claws, and set aside. If you're lucky, and you get a girl lobster, take out the row (that's what gave mine the bright color, but it does add a bit of texture too, even when blended) and throw it back into the liquid, otherwise put a bit of the meat back in.
Peel and cut into pieces, 1 large potato, 1 parsnip and 1 leek. Add to the lobster boiling liquid and cook until ready. Blend with an immersion blender, and add cream to taste. Serve hot with cut lobster meat and decorate with some lobster legs.