Instructions: Remove lobster meat and dice. Crush the shells and add them with then ends of the claws to the chicken consomme, onion, celery, bay leaf, cloves, and peppercorns. Simmer for 1/2 hour, then strain.

Melt butter, blend in flour, and add the milk gradually. When smooth and bubbling, add the lobster and stock and simmer, covered, about 5 minutes. Stir in the cream and sherry.

This recipe yields 6 servings.

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