| 1 | Remove the meat from boiled lobsters. |
| 2 | Dice the body meat and mince the tail and claw meat. |
| 3 | Reserve it. |
| 4 | Crush the shells and add them to the stock along with the onion, celery, cloves, bay leaf and peppercorns. |
| 5 | Simmer these ingredients for 30 minutes. |
| 6 | Strain the stock. |
| 7 | If there is coral roe, force it through a fine sieve. |
| 8 | Combine it with soft butter, blend in the flour. |
| 9 | Gradually pour into a mixture of the heated milk and nutmeg. |
| 10 | When the sauce is smooth and boiling, add the lobster and simmer the bisque, add the sherry and cover for 5 minutes. |
| 11 | Turn off the heat, stir in the cream and season to taste. |
| 12 | Serve at once with minced parsley and paprika. |
| 13 | Serves 6 |
