Lobster Stew or Bisque

Costly lobster can be stretched to serve four
instead of just one or two in this firsr course soup.
Served with chunks of lobster meat and cream,
it has a luxurious look and flavor.

Ingredients:
5 tbsp. butter
4 tbsp. flour
1 tsp. salt
1/8 tsp. pepper
3 c. milk or 1 1/2 c. evaporated milk and 1 1/2 c. water
1 c. bouillon or chicken broth
1 lb. lobster meat
1 sliced med. onion
A sprig parsley
1/2 c. cream

Directions:
Melt butter in large saucepan. Stir in flour, salt, and pepper.
Add milk and bouillon gradually while stirring.
Cook over low heat until mixture thickens.
Add lobster, onion, and parsley.
Cover and simmer over low heat for 10 minutes. Add cream.
For bisque, strain through sieve before adding cream.