MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lobster Bisque
 Categories: 
      Yield: 6 Servings
 
      1 lg Freshly boiled lobster
      6 c  Fish stock
      1 sm Onion; sliced
      2    Stalks celery; sliced
      1    Bay leaf -=AND=-
      3    Sprigs parsley; tied
           .. together
           Salt and pepper to taste
      5 tb Butter
    1/4 ts Mace
           -=OR=-
    1/4 ts Nutmeg
      1 c  Light cream; heated
      4 tb Sherry
           -=OR=-
      4 tb Brandy
           Paprika to taste
 
  Split lobster down back and remove intestine (long
  black thread down center of back). Remove stomach
  sac from head and tough gills. Remove claw, tail,
  and back meat. If there is coral roe, save for
  garnish.
  
  Break up shells and simmer with stock, onion,
  carrot, herbs, salt and pepper for 30-45 minutes.
  Strain stock.
  
  Cut lobster meat into chunks. Pound coral with 2
  tb butter to use as garnish and to color soup.
  
  Melt 3 tb butter in saucepan; add flour and
  smooth. Simmer for 1-2 minutes, then add strained
  lobster stock. Blend until smooth and then bring
  to a boil, stirring constantly. Reduce heat and
  simmer 4-5 minutes. Add lobster meat; remove bay
  leaf and parsley bundle. Stir in mace or nutmeg.
  Add cream and serry or brandy. Mix well and simmer
  until thoroughly heated.
  
  Serve in soup bowls with pieces of coral in each
  bowl; sprinkle with paprika.
 
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