4 c. chicken stock
2 c. water
1 c. dry white wine
1 stalk celery
1 onion
4 crushed peppercorns
1 bay leaf
Pinch of thyme
Sprig of parsley
2 tbsp. butter
3 tbsp. flour
1 c. thin cream
1/4 c. sherry
1/2 c. heavy cream
3 lightly beaten egg yolks

In a soup kettle, heat together 4 cups chicken stock, 2 cups water and 1 cup dry white wine with 1 stalk celery and 1 onion, cut in pieces, 4 crushed peppercorns, 1 bay leaf, a pinch of thyme, a sprig of parsley. Simmer for 15 minutes. Boil a 2 pounds lobster in it for 20 minutes. Remove lobster and strain stock through fine sieve. Let lobster cool, remove meat and set aside. Discard large claw shells, break the rest into pieces and reserve it.

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