Lobster Bisque

2 Whole Lobsters - 1 to 1-1/2 Lbs. Each
1/4 C. Flour
1 Qt. Chicken Broth
1/2 C. Brandy
2 Carrots
1/2 Stick Butter
2 Celery Stalks
Pepper
1 Medium Sweet Onion
Salt
2 C. Heavy Whipping Cream

Boil and clean 2 whole lobsters. In a large sauce pan, boil chicken broth with carrots, celery and onion until soft. Let stand to cool. Once cool, blend about 2 to 3 cups at a time to the vegetables and broth. In another large sauce pan, melt butter and add flour; cook for 2 minutes on medium high heat. Add the broth from the blender and brandy to the sauce pan. Bring to a boil, it will be thick. Add cream, salt & pepper to taste. If the bisque is still too thick, thin down with milk or chicken broth. Add cleaned and cut lobster meat.