Lobster Bisque

Serves 6

1  large, freshly boiled lobster

5  to 6 cups fish stock

1  small onion, sliced

1  carrot, sliced

2  stalks celery, sliced

1  bay leaf and 3 sprigs parsley, tied together

Salt and pepper to taste

5 tablespoons butter

2 1/2 tablespoons flour

1/4 teaspoon mace or nutmeg

1 cup light cream, heated

3 to 4 tablespoons sherry or brandy, Paprika to taste

1.   Split lobster down back with sharp knife and remove intestine, which looks like long, black thread down center of back, Remove stomach sac from head and tough gills.

2.   Remove lobster meat from claws, tail, and back.  If lobster Is female and there is coral roe, save this for garnish.

3.           Break up all lobster shells and put them into large- pot with fish stock.  Add onion, carrot, celery, herbs., Salt, and pepper.  Cover and simmer for 30 to 45 minutes.  Strain stock.

4.           Meanwhile, cut lobster meat Into chunks.  Pound coral roe with 2 tablespoons butter to use as garnish and to color soup.  

5.           Melt butter in 3 tablespoons flour until separate saucepan; stir until  smooth. Simmer for 1 or 2 minutes before adding strained lobster stock.  Blend until smooth and then bring to a boll, stirring constantly.  Reduce heat and simmer for 4 to 5 minutes.

6.           Add lobster meat to saucepan,, remove bay leaf and parsley bundle.  Stir In mace or nutmeg.  Add cream and sherry or brandy.  Mix well and simmer until heated thoroughly.

7.           Serve in soup bowls with pieces of coral butter in each bowl; sprinkle with paprika.