Lobster Bisque Soup

• 2 pounds cooked lobster meat (2-1/2 lbs (1.1 kg). uncooked)
• 2 cups (475 ml) cold water
• 3 cups (700 ml) milk
• 1 cup (225 ml) heavy cream
• 6 tbsp (90 ml) butter
• 4 tbsp (60 ml) all-purpose flour
• 1 tsp (5 ml) salt
• paprika

1. In a saucepan over medium low heat, combine lobster and water.
2. Cover, bring to a simmer, and cook 30 minutes.
3. Puree in a blender or a food processor, 2 cups (475 ml) at a time.
4. Return to kettle, stir in milk and cream, and scald.
5. In a saucepan over low heat, melt the butter and stir in the flour.
6. Beating constantly, add the broth and cook, stirring, until bubbly.
7. Add salt and paprika to taste.
8. Ladle into soup bowls.

lobster, cold water, milk, heavy cream, butter, flour, salt, paprika

Taken from online-cookbook.com/goto/cook/rpage/00066C (may not work)