LOBSTER BISQUE!

This is great for a fall or winter evening!

4 quarts of Adelphia’s Fish Stock (or any stock/water)

2 whole small lobsters

1 bay leaf

5 sprigs of thyme

1 cup of butter (split in half)

2-3 cloves of chopped garlic

1 cup of chopped onion

1 cup of chopped carrot

1 cup of chopped celery

1 Tablespoon of tomato paste

1 cup of dry sherry

1 cup of heavy cream

About ½ cup of flour (plus the second half of the butter)

Salt & pepper to taste

Garnish with reserved lobster meat and extra sherry