Ingredients

4 cups Chicken Stock

Method

In a soup kettle heat together 4 cups chicken stock or consomme, 2 cups water and 1 cup of dry white wine, with 1 stalk of celery and 1 onion, both cut in pieces, 4 crushed peppercorns, 1 bay leaf, a pinch of thyme and a sprig of parsley. When this court-bouillon has simmered for 15 minutes, boil a live 2 pound lobster in it for 20 minutes. Remove the lobster and strain the stock through a fine sieve. Let the lobster cool, remove the meat and set is aside. Discard the large claw shells and break the rest of the carcass and shell into pieces and reserve it.

Heat 4 cups of the stock in the top of a large double boiler, stir in 2 tablespoons of butter creamed with 3 tablespoons of flour, and add 1 cup of thin cream. Add the reserved shells and cook the bisque over simmering water for 1 hour, stirring occasionally. Shortly before serving time, strain the bisque again, return it to the double boiler, and add 1/4 cup sherry and 1/2 cup of heavy cream mixed with 3 lighly beaten egg yolks. Taste the bisque for seasoning, reheat it, stirring until it thickens a little, and garnish it with pieces of claw meat.