Title: Lobster bisque #2
 Categories: Seafood, Soups
      Yield: 6 Servings
 
      2 lb Lobsters -- medium sized
  2 1/2 c  Poultry stock or Fish Fumet
      1    Onion -- sliced
      4    Celery stalk -- with leaves
      2    Cloves -- whole
      1    Bay Leaf
      6    Peppercorns
    1/4 c  Soft butter
    1/4 c  Flour
      3 c  Milk -- heated
    1/4 ts Nutmeg
      1 c  Cream -- hot but not boiling
    1/4 c  Dry sherry
    1/8 ts Parsley -- minced
    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 min.  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 this
  mixture: 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 min.  Turn off the heat, Stir
  in the cream and season to taste.  Serve at once with minced parsley
  and paprika.