|Spanish paprika||3 Ounce|
|White pepper||1 Teaspoon|
|Garlic||2 Clove (10 gm)|
|Half and half||1 Quart|
|Cooking sherry||4 Ounce|
1.In a pan, cook the lobsters in water so that they are boiled.
2.Reserve the tails, claws and a pint of water.
3.Chop the lobsters and cook with salt, pepper,paprika, garlic and onions.
4.Once the volume diminishes to 1/3rd drain the excess liquid.
5.In a seperate pan, heat butter and stir in flour to make a thick reddish brown mixture.
6.Put half and half in the flour mixture.
7.Add the flour mixture in the lobster pan and stir well.
8.Chop the meat from the tails and claws and put it in the lobster sauce.
9.Serve the bisque hot.