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Bisque of Lobster

Remove meat from two small or one large freshly boiled lobster. Allow one cup of cold water to every pound of lobster also two cups of milk and a tablespoon each of butter and flour. For two pounds of lobster meat, therefore, put two cups of cold water into the fish-kettle, then add the shell, claws, etc., cut in pieces. Bring to the boiling point and let simmer for twenty minutes. Drain, and thicken the liquor thus obtained with one-fourth cup of flour and same quantity of butter cooked together. Chop the tail meat of the lobster very fine and let it become heated in four cups of milk. Then strain, and add to liquor. Now add the lobster meat cut in dice, salt, pepper and cayenne. Just before serving add the coral mashed to a paste, with the green part, which is the fat of the lobster, and, when all is thoroughly mixed serve with two inch squares of sautéd bread.