Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

Recipe By :

From: Beck4#nyc.Pipeline.Com (Eileen Andate: 19 Mar 1996 19:30:41
~0500

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