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Bisque of Lobster and Shrimp

Cut the heads off two one-and-a-half-pound live lobsters, then cut them in one-inch pieces, shells and all. Thoroughly heat on an open fire one ounce butter, add the lobster with a finely sliced each carrot and onion and two sliced branches celery, stir well and cook for ten minutes, frequently stirring meanwhile. Pour in two tablespoons each brandy and sherry, set fire to liquors and stir with spatula until fire goes out. Place entire contents of pan in the mortar, pound to paste, then return to saucepan; add a branch parsley, sprig thyme, bay leaf, clove and two ounces raw rice. Moisten with two and a half quarts water, half gill white wine and a pint fresh, crushed tomatoes. Season with two teaspoons salt and two saltspoons cayenne pepper, mix well and let gently boil for one and a half hours, frequently mixing meanwhile. Press soup through sieve into a basin, then through Chinese strainer into saucepan, pour in half gill cream and let simmer. Remove shells from a half pint cooked shrimps, cut in half-inch pieces and add them to soup with half ounce butter, stir well while cooking for five minutes, remove, pour into a soup tureen and serve.