The lobster bisque is very rich, so a small serving (about two-thirds cup per person) is plenty. At the restaurant, this is baked in individual crocks, with puff pastry on top.

2 lb boiled lobsters, medium sized

2 1/2 c fish or chicken stock

1 onion, sliced

4 celery stalks, with leaves

2 cloves, whole

1 bay leaf

1/4 c soft butter

1/4 c flour

3 c milk; heated

1/4 teaspoon nutmeg

1 c cream; hot but not boiling

2 tablespoons sherry

1/8 teaspoon parsley; minced

1/8 teaspoon paprika



Remove the meat from boiled lobsters. Dice and reserve the body meat and mince the tail and claw meat. Crush the shells and add them to the stock along with the onion, celery, cloves and bay leaf. Simmer these ingredients for about 30 minutes and strain the stock.

Combine the flour and soft butter in a small saucepan and cook for about 5 minutes, but do not let flour begin to color. Gradually pour the heated milk into this mixture. Whisk to combine thoroughly then add nutmeg. If there is coral roe, force it through a fine sieve into the mixture. Stir in the strained stock.

When the soup is smooth and boiling, add the lobster and simmer the bisque, adding the sherry and cover for 5 min. turning off the heat after that. Stir in the cream and season to taste. Serve at once with minced parsley and paprika, if desired.

About the author:

Ray Torres is an IT consultant by day and a gourmet aficionado by nigth, and founder of Great Free Online Recipes.com and it's associated blog. "A celebration of cooking and great food!"