1. Split a lobster down the back.
2. Cut it crosswise into several pieces, using a heavy butcher’s knife.
3. Discard the intestinal vain.
4. Put the lobster in a saucepan.
5. Add 1/4 cup brandy and 2 quarts fish velouté base.
6. Bring the soup to a boil.
7. Simmer it for 20 minutes.
8. Remove the lobster.
9. Take the meat from the shells.
10. Crush the shells in a mortar, or put the through a food chopper.
11. Return them to the pan with the soup.
12. If the soup seems to thick, add a little milk.
13. Cook the soup for 25 minutes.
14. Strain it through a fine sieve.
15. Add 1 cup cream and salt to taste.
16. Strain the soup again through several thicknesses of cheesecloth.
17. At serving time, bring the soup to the boiling point.
18. Add 2 tablespoons Sherry.
19. Serve a few small cubes of lobster meat with each portion.
20. The rest of the lobster meat may be used for another purpose.

List of ingredients required:

• 1 Lobster.
• 1/4 Cup brandy.
• 2 Quarts fish velouté.
• Milk.
• 1 Cup cream.
• Salt.
• 2 Tablespoons Sherry.