Lobster Bisque

Servings: 6
Ingredients:

2 lb Medium sized Lobsters
2 1/2 c  Poultry stock or Fish Fumet
1 ea Sliced onion
4 ea Ribs celery with leaves
2 ea Whole cloves
1 ea Bay Leaf
6 ea Peppercorns
1/4 c  Soft butter
1/4 c  Flour
3 c  Heated milk
1/4 ts Nutmeg
1 c  Hot but not boiling cream
1/4 c  Dry Sherry
1/8 ts Minced Parsley
1/8 ts Paprika

Remove the meat from boiled lobsters. Dice the body meat and mince the
tail and claw meat. Reserve it. Crush the shells and add them to the
stock along with the onion, celery, cloves, bay leaf and peppercorns.
Simmer these ingredients for 30 minutes. Strain the stock. If there is
coral roe, force it through a fine sieve. Combine it with soft butter,
blend in the flour. Gradually pour into a mixture of the heated milk and
nutmeg.

When the sauce is smooth and boiling, add the lobster and simmer the
bisque, add the sherry and cover for 5 minutes. Turn off the heat, Stir in
the cream and season to taste. Serve at once with minced parsley and
paprika.

Serves 6.

Shared by: Pat Stockett Courtesy of Fred Peters.