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Bisque of Lobster

Remove the meat of a lobster from the shell, and cut the tender pieces into quarter inch dice; put the ends of the claw-meat and any tough portions in a saucepan with the bones of the body and a little cold water, and boil for twenty minutes, adding a little water from time to time as may be necessary. Put the coral to dry in a moderate oven, and mix a little flour with some cold milk, and stir into the milk, which should be boiling, stirring over the fire for ten minutes; then strain the water from the bones and other parts, mix it with the milk, add a little butter, salt, pepper and cayenne to taste, and rub the dry coral through a fine hair sieve, putting enough into the soup to make it a bright pink color. Place the green fat and lobster dice in a soup tureen, strain the boiling soup over them and serve at once.