Lobster Bisque

• 1 (46 oz.) College Inn broth plus 1 c. water
• 1 pkg. Knorr Newberg sauce mix
• 8 oz. lobster meat (fresh or frozen)
• 3 sticks butter
• 1/3 c. brandy
• 2/3 c. dry sherry
• 4 pt. light cream
• 1 1/4 c. all-purpose flour
• garlic powder to taste

1. Heat chicken broth, diluted with 1 cup water, in saucepan. Keep hot.
2. Lightly saute lobster meat in 1/2 stick of butter (1/4 cup).
3. Season with garlic powder to taste.
4. Add brandy.
5. Remove from heat and allow to cool.
6. Process in food processor to chop. In a large pot, melt remaining butter (1 1/4 cups or 2 1/2 sticks); add 1 1/2 cups flour and Newberg sauce mix to make a roux.
7. Cook roux over very low heat 3 to 5 minutes.
8. Slowly add hot chicken broth to roux, mixing thoroughly with whisk after each addition. Mixture will be very thick.

inn broth plus, lobster, butter, brandy, sherry, light cream, flour, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=51515 (may not work)