Lobster Bisque Soup

1 lobster, 1 to 2 lb.
2 ribs celery
1 c. butter (1/2 lb.)
1 c. chopped onion (1 med.)
2 c. half and half (or milk)
Lobster broth
1 tsp. paprika
1/2 to 1 c. sherry
1 tsp. concentrated chicken stock or 1 cube chicken bouillon
Salt, white pepper
1 c. flour
3 c. reserved lobster broth


Place lobster and celery in heavy saucepan and cover with cold water. Bring to a boil, then boil 10 to 15 minutes or until lobster is red and cooked. Remove lobster, strain broth (let lobster cool), set aside. In large saucepan, melt butter, then saute onion until soft and translucent. Add half and half plus some of the lobster broth, reserving 3 cups for later use. Heat milk mixture thoroughly, then add paprika, sherry, chicken stock, salt and pepper. In bowl, mix together the flour and reserved 3 cups of lobster broth. Add to heat and thicken. Meanwhile, remove meat from lobster and add to the bisque. Allow bisque to simmer (do not boil) for 15 minutes stirring occasionally. Garnish each bowl with chopped parsley (makes 3 quarts).