Lobster Bisque - cooking recipe

Ingredients

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

Preparation

Heat chicken broth, diluted with 1 cup water, in saucepan. Keep hot.
Lightly saute lobster meat in 1/2 stick of butter (1/4 cup).
Season with garlic powder to taste.
Add brandy.
Remove from heat and allow to cool.
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.
Cook roux over very low heat 3 to 5 minutes.
Slowly add hot chicken broth to roux, mixing thoroughly with whisk after each addition. Mixture will be very thick.