Lobster Bisque

Ingredients:

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

Preparation:

• 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.
• Shared by: Pat Stockett Courtesy of Fred Peters.