1 or 2 lobsters1 egg separated1/4 lb. butter3 tablespoons of flour1 cup of dry white wine 3-1/2 cups of milk1/4 teaspoons of pepper1/2 teaspoon of salt1/4 teaspoon of celery salt
Time: 45 minutes Serves 4
Steam lobster. Remove meat and chop into little pieces.
Melt butter in deep sauce pan over low heat, add flour, blend until very smooth; gradually add milk, stirring constantly until smooth; add salt, pepper and celery salt; simmer 5 minutes.
Beat egg yoke until foamy in deep bowl; add lobster; when well blended, add this to the milk mixture in saucepan, gradually stir in wine. Heat thoroughly but don't allow to come to a boil.
Beat egg white until stiff and place it in a warmed (not hot) soup tureen. Over this, pour the bisque, stirring carefully. Serve immediately.