3 (11 ounce) cans frozen lobster meat
3/4 cup all purpose or cake flour
1 stick butter
1 1/2 teaspoons sea salt (or to taste)
1/2 teaspoon cayenne pepper
freshly ground pepper, to taste
4 cups milk
4 cups heavy cream
1/4 cup dry sherry

Thaw the lobster meat in the can. Reserve the liquid in the can for use in the bisque.

Coarsely chop the lobster meat.

In a large, heavy stock pot, melt the butter over medium heat. Stir in the chopped lobster and reserved liquid. Cover, reduce heat to lowest setting and cook 10 minutes, stirring often.

Stir in flour, cayenne pepper and continue to simmer over low heat an additional 10 minutes.

Pour in the cream, the milk, and then the sherry.

Bring to a simmer (do not boil) and then remove from heat.

Season to taste with salt and pepper, using the measurements given as an approximate guide.

Note: This recipe is best prepared with frozen lobster meat - do not substitute fresh.

Variation: Use frozen crab meat instead of lobster meat to make crab bisque.

Serve with Pilot crackers and garnish with parsley or a sprig of dill.

Submitted by: CM