2 sm Lobsters; female *
6 c Fish stock; **
Salt and pepper; to taste
3 tb Butter
2 1/2 tb Flour
1/4 ts Mace
1 c Cream
Sherry; to taste
Paprika; garnish

* Female lobsters have coral roe. Reserve for garnish by pounding a couple of tablespoons of butter into the coral roe. Add about 1 tablespoon finely chopped parsley and set aside.

** Make fish stock from lobster shells and fish heads, if available, onion, celery, bay leaf and parsley. Strain.

Boil lobsters; remove intestine and stomach sac. Set aside meat. Crack claws and remove claw meat. Cut lobster meat into bite-size chunks. Make a roux with butter and flour. Add strained stock and bring to a boil. Stir constantly. Reduce heat and whisk in cream and sherry. Add lobster meat and serve immediately.

TO SERVE: Divide the coral roe and parsley butter into 6 soup bowls. Slowly fill each bowl with the Lobster Bisque and garnish with a bit of paprika.