4 (9 or 10 oz.) pkgs. frozen lobster tails
2 qts. milk
1 onion, sliced
2 stalks celery, chopped
Parsley
2 bay leaves
1/4 tsp. ground dill seed
1/2 c. butter
1/2 c. + 1 tbsp. flour
2 tsp. salt
1/4 tsp. white pepper
3/4 c. reserved lobster cooking water
Paprika and parsley for garnish

Boil lobster as directed. Remove from water. Cool. (Reserve 3/4 cup cooking water). Discard rest of water. Remove meat from shells and snip into small chunks. In large saucepan over medium heat, scald milk with onion, celery, parsley, bay leaves, and dill.

Meanwhile, in Dutch oven, over low heat, melt butter and stir in flour, salt and pepper until smooth. Add reserved cooking water. Slowly stir in STRAINED scalded milk. Cook bisque while stirring until thickened (don't boil). Add lobster and heat about 5 minutes. Pour into a tureen. Sprinkle with paprika and parsley.