HOT SOUP: This is a rich soup that one invariably finds in most restaurant menus. If you have no problem handling the cooking of live lobster, it can be easily reproduced at home.

LOBSTER BISQUE:

1-2 good size lobster or 1 cup lobster meat + shell & claws from lobster chowder recipe

2-3 cups chicken stock + 3 cups hot milk

1 cup 18% cream

1 onion, coarsely chopped

1 celery stalk with leaves, cut into lengths

spice mix:

    2 whole cloves

    5 or 6 peppercorns

    dash of nutmeg or to taste

1/4 cup butter

5-6 tbsp. all purpose flour

salt and white pepper

paprika to garnish

If using live lobsters, plunge into boiling water and cook for 10 minutes. Cool until able to handle; then cut open to remove lobster meat, dice meat and reserve  Break up carcass into smaller pieces.

Put either the fresh carcass, or left-over shells & claws from another recipe, into a saucepan holding the chicken stock. Bring stock to a boil over high heat & add in onion, celery and the spice mix. Cover, reduce heat and simmer mixture for 30 minutes. Strain liquid into a container and keep hot.

In another heavy saucepan, melt butter over medium-low heat and whisk in flour. Cook roux for 5 minutes, stirring constantly. Remove from heat and gradually whisk in hot stock, whisking constantly to prevent lumps.  When sauce is smooth, whisk in hot milk and bring mixture to a boil. Reduce heat and cook, without covering pan, for 10 minutes, stirring occasionally.  Add in lobster meat, salt and pepper to taste and cook for 5 minutes more. Add cream and heat through without boiling.  

Serve immediately, garnished with dash of paprika.