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Bisque of Lobster Aux Croutons

Cut the head off from a three-pound live lobster, then cut in pieces. Thoroughly heat an ounce melted butter in a saucepan, add the lobster and briskly cook on the range for ten minutes, occasionally stirring meanwhile. Place it in a mortar and pound to a paste, then return it to the same saucepan, add one each finely minced carrot, onion and leek, two finely minced small branches celery and two branches parsley; pour in three tablespoons brandy and set it on fire, let burn as long as it lasts, continually stirring while burning. Add a half gill white wine, one quart broth, a pint of tomatoes, either fresh or canned, and three pints water. Season with a tablespoon salt and half teaspoon paprika. Mix well, and as soon as it comes to a boil add three ounces rice and let slowly simmer for one hour and fifteen minutes. Strain through a sieve into a basin, return to the pan, add one gill cream and half ounce good butter and mix on the fire until coming to a boil; then pass through a strainer into a soup tureen and serve with a plate of bread croutons separately.