Lobster Bisque

Directions

1. 1
   Heat chicken broth, diluted with 1 cup water, in saucepan. Keep hot.
2. 2
   Lightly saute lobster meat in 1/2 stick of butter (1/4 cup).
3. 3
   Season with garlic powder to taste.
4. 4
   Add brandy.
5. 5
   Remove from heat and allow to cool.
6. 6
   Process in food processor to chop. In a large pot, melt remaining butter (1 1/4 cups or 2 1/2 sticks); add 1 1/2 cups flour and Newberg sauce mix to make a roux.
7. 7
   Cook roux over very low heat 3 to 5 minutes.
8. 8
   Slowly add hot chicken broth to roux, mixing thoroughly with whisk after each addition. Mixture will be very thick.