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Bisque of Lobster with Quenelles

Cut heads off two live lobsters of one and a half pounds each, then cut them in one-inch pieces, shells and all. Thoroughly heat on open fire one ounce butter, then add the lobster with a finely sliced carrot, onion and two branches celery, stir well, then cook for ten minutes, frequently stirring meanwhile. Pour two tablespoons each brandy and sherry in pan, set fire to liquors, gently stir with spatula until the flame dies out, place all contents of pan in mortar and pound to a paste. 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, one gill white wine and half a pint crushed fresh tomatoes. Season with two teaspoons salt, two saltspoons cayenne, mix well and gently boil one and a half hours, frequently mixing meanwhile. Press soup through sieve into a basin, then through Chinese strainer into a saucepan, pour in half gill cream, a quenelle garnishing and half an ounce butter, mix well, boil for two minutes, pour into a soup tureen and serve.