Lobster Bisque

• 4 c. half and half
• crushed shells from 4 (1 pound) cooked lobsters
• 8 Tbsp. butter
• 4 Tbsp. flour
• 1 tsp. tomato paste
• 1/2 tsp. paprika
• dash of nutmeg
• 1 c. lobster meat
• 1/2 c. cream sherry
• salt and white pepper to taste

1. Simmer half and half with crushed lobster shells and four tablespoons of butter for 15 minutes.
2. Strain, pressing on shells and reserve liquid.
3. In a heavy bottom saucepan, melt 4 tablespoons of the butter over medium heat.
4. Sprinkle in flour and cook 5 minutes, stirring constantly, keeping heat low so mixture doesn't brown.
5. Add tomato paste, paprika and nutmeg.
6. Whisk half and half into butter-flour mixture.
7. Bring to a boil, stirring to thicken. Add lobster meat and sherry.
8. Simmer gently 5 minutes and season to taste.
9. Makes 6 (1-cup) servings.

lobsters, butter, flour, tomato paste, paprika, nutmeg, lobster, cream sherry, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=242680 (may not work)