| Lobster Bisque
2 pounds of medium sized Lobsters
2 1/2 cups of poultry stock or Fish Fumet
1 sliced onion
4 ribs celery with leaves
2 whole cloves
1 bay Leaf
6 peppercorns
1/4 cup of soft butter
1/4 cup of flour
3 cups of heated milk
1/4 teaspoon of nutmeg
1 cup of hot but not boiling cream
1/4 cup of dry Sherry
1/8 teaspoon of minced Parsley
1/8 teaspoon of paprika
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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.
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