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Bisque of Lobster with Celery

Trim off the green part from a head of celery. Cut into very small pieces, thoroughly wash in fresh water, drain well on a sieve; place the celery in a saucepan with two pints water and a half teaspoon salt and boil for forty minutes. Drain on a sieve and keep this broth. Place the celery in a mortar with a well-washed live lobster, shell and all, and pound the whole to a paste. Place the paste in a saucepan with one ounce butter, stir well for one minute on the fire, then let cook for fifteen minutes, being careful to stir frequently meanwhile; then add two ounces flour, mix for a minute, let cook for two minutes. Pour in a quart hot milk, the above celery liquor and one gill cream. Season with two tea-spoons salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg. Mix well with a whisk for two minutes, then boil for five minutes. Dilute one egg yolk in a tablespoon milk and add to the soup; mix while heating without boiling for two minutes. Strain through a sieve into a basin, then through a cheesecloth into a soup tureen and serve.