Recipe - Lobster Bisque Elegante

2 pound Lobsters medium sized
2 One half cup Poultry stock or Fish Fumet
1 Onion cut or sliced up
4 Celery stalk with leaves
2 Cloves whole
1 Bay Leaf
6 Peppercorns
One fourth cup Soft butter
One fourth cup Flour
3 cup Milk heated
One fourth teaspoon Nutmeg
1 cup Cream hot but not boiling
One fourth cup Dry sherry
1/8 teaspoon Parsley minced
1/8 teaspoon 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