Lobster Bisque - cooking recipe

Ingredients

Stock
2 2 skinless chicken thighs or 2 skinless chicken thighs
1 onion, quartered
salt and pepper
4 cups water
Bisque
1 lb leftover cooked lobsters or 1 lb canned lobster
2 cans evaporated milk
1 tablespoon butter
salt and pepper

Preparation

Stock: Cook stock until water is reduced to approximately 2 cups.
Strain stock and discard shells etc.
Bisque: Warm stock and add two cans evaporated milk, butter, S& P.
Gently heat until hot but not boiling.
Add cooked lobster and warm through gently.
Serve w/ common crackers or oyster crackers.