2 lbs. lobster, boiled and shelled
1/2 lb. butter
1 pt. heavy cream
4 pts. light cream
2 pts. half and half
4 tbsp. Wondra flour
1/2 c. cooking sherry
2 tsp. nutmeg

Shell lobsters, remove roe, chop into bite size pieces. Saute in 1/4 pound butter and sherry for 5 minutes over low heat. Drain liquid and reserve. With 1/4 pound butter and flour, create a roux on low heat. Gradually add heavy cream. Increase heat slightly over 10 minutes.

First add light cream, then half and half. Add nutmeg. Stir constantly. When all is added and bisque is slightly thick, add lobster and liquid. Keep on low heat 25 minutes. Never allow to simmer or boil. Slow cook the bisque only. Add crushed roe. May be stored overnight in refrigerator or served immediately. Sprinkle on nutmeg before serving.