Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Measure out tomato paste.

Dice onion, celery, and carrot. Measure out herbs.

Measure cream, sherry, cornstarch, and saffron.

To prepare lobsters, bring a large pot of water to a boil, enough to completely cover the lobsters. Place the lobsters in the water, and bring to a simmer for 20 minutes. Remove the lobsters from the water and save the stock you have just created.

Strain the stock and put 4 litres of it into a clean large pot. Meanwhile, pick the lobsters clean, taking out as much meat as possible. Put all of the shells back into the pot with the stock. Add ½ of the tomato paste and simmer on low for 1 ½ hours, stirring as needed. Strain the stock through a fine mesh strainer, you should have about 3 litres of stock.

In a large pot, add the onions, celery, carrot, thyme, parsley and saffron and add 2 litres of rich lobster stock. Simmer for 30 minutes, until all vegetables are softened. Add the rest of the tomato paste, and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with pepper and salt to taste. Press the ingredients through a fine sieve into a clean pot, add the rest of the stock.

To finish the bisque, put the stock on medium low heat, and add the cream, sherry, and cornstarch. Let cook on low heat about 20 – 30 minutes until bisque is slightly thickened.

Serve with pieces of lobster in the bisque and chopped parsley.