Lobster Bisque - cooking recipe

Ingredients

1 lb. lobster base
2 gal. half and half
2 gal. milk
24 oz. sherry
1 Tbsp. salt
3/4 c. paprika
1 1/2 tsp. white pepper
2 1/2 lb. raw rock lobster meat (and scrap Danish)
4 lb. roux

Preparation

In a large steam kettle, bring milk and half and half to 160\u00b0. Add lobster base, paprika, salt, white pepper and sherry.
Stir well.
Add roux and stir well.
Cook 8 to 10 minutes at 180\u00b0. Drain through china cap and add lobster meat (steamed 2 minutes) at the end.
Yields 5 gallons.