This is a nice way to use the lobster's bath water!
The Landmark Lobster Bisque
1 ½ pound lobster
3 quarts of water
¼ cup dry sherry
1 cup heavy cream
¼ t nutmeg
¼ t white pepper
Plunge lobster into boiling water and cook for 25 minutes, remove lobster, save water. Strip lobster meat, chop and process with ½ cup of lobster cooking water in food processor or blender until smooth. Bring lobster water to a boil; add processed lobster, nutmeg, pepper, sherry. Reduce heat, taste, adjust seasonings for salt and pepper, add cream and leave on low heat for five minutes.
This is nice if it can sit and mellow for a couple of hours, reheat just before serving, do not boil after the cream has been added.
The mixture may be thickened before adding the cream with flour, potato starch or slurry of cornstarch.
I like it with a small piece of ice cold butter floating in the cup when served.