Lobster Bisque
["1 (46 oz.) College Inn broth plus 1 c. water", "1 pkg. Knorr Newberg sauce mix", "8 oz. lobster meat (fresh or frozen)", "3 sticks butter", "1/3 c. brandy", "2/3 c. dry sherry", "4 pt. light cream", "1 1/4 c. all-purpose flour", "garlic powder to taste"]
["Heat chicken broth, diluted with 1 cup water, in saucepan. Keep hot.", "Lightly saute lobster meat in 1/2 stick of butter (1/4 cup).", "Season with garlic powder to taste.", "Add brandy.", "Remove from heat and allow to cool.", "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.", "Cook roux over very low heat 3 to 5 minutes.", "Slowly add hot chicken broth to roux, mixing thoroughly with whisk after each addition. Mixture will be very thick."]
["Inn broth plus", "lobster", "butter", "brandy", "sherry", "light cream", "flour", "garlic"]