Lobster Bisque

• 2 medium lobsters, undercooked 
• 2 cups water 
• 1 quart milk 
• 6 tablespoons butter 
• 2 tablespoons flour 
• 2 cups oyster crackers rolled to a dust 
• 1 teaspoon salt 
• few grains cayenne

Remove meat from shell and large claws and pass through fine grinder. Break body and small claws, cover with water, bring slowly to boiling point, and cook 20 minutes. Drain and add liquor to milk and scald. Melt butter; stir in flour and cracker crumbs; gradually stir in hot liquid and cook 5 minutes, stirring till smooth and thickened. Add seasonings and lobster meat, and heat thoroughly.

Add remaining butter and serve.

Serves 6.

From Good Maine Food by Marjorie Mosser