Don't ask me for precise amounts. I don't measure them.

Start with one 1 1/4 lobster per two servings. I'll give you my general recipe for 4 servings. Bring about 7 cups of chicken broth to a boil. If using canned, use a good one and it should be low in salt. When boiling, put two of the critters in, cover the pot, and end their misery. When just cooked, about 5 minutes, remove the lobsters and turn the heat to low under the pot whilst (I love that word, "whilst.") you remove the lobster meat from the lobsters. Immediately refrigerate the meat in a sealed container.

Add all the shells back to the broth and simmer for at least two hours, keeping the shells submerged as much as possible. After two or three hours, strain the soup into another pot, pressing the shells in the strainer with a large spooon to extract as much liquid as possible.

Add some Fino Sherry to the stock and reduce by about half. Then add some dill and any other spices you might like, maybe some parsley and cilantro. Simmer til the flavors are blended, then add some heavy cream, maybe a cup. Simmer a while and taste, adding some sea salt, if needed, and white pepper. A minute or two before serving. At this point, the soup may be refirgerated if it will be served the next day.

When preparing to serve, cut the lobster meat into pieces of the desired size and put in bowls. Heat the soup to boiling and add a healthy dose of a good Cream or Amontillado Sherry for added richness. Ladle the soup over the lobster meat and serve.

Your recipe is a bit simpler than the one Mrs. TJ and I used a while back. It involved a bitmore back and forth with the shells and all to extract the flavors and liquids and it was a real PITA. This is why I tend to order lobster bisque when I see it on the menu when out dining.

I like to do it without flour. Lobster bisque doesn't have to be thick to be good. It just has to be flavorful.

I love a good Lobster Bisque. The best Lobster Bisque I've ever had is my brother's. I've ordered a Lobster Bisque appetizer many times in restaurants that cost me $12.00-$20.00. Not one has come close to what my brother makes.

He does it rarely as he says that it takes him over 2 hours. I have no idea of his recipe nor would he tell us.