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1
Boil the lobsters in an 8 quart stock pot until they are red and pretty well cooked, between 10 and 15 minutes or so.
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2
Reserve 10 cups of the boiling water, as this will be the base of the bisque.
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3
Break down the lobster into meat and shells/carcasses, placing the shells back into the reserved water and setting aside the meat.
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4
Boil the shells/carcasses about ten minutes, and then discard the shells/carcasses while saving the water.
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5
Set the water aside, place the oil, butter, onion, carrot, celery, salt, bay, garlic, and cayenne into a large frying pan, and sweat it all out a bit.
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6
Yes, it is a lot of butter, but bisque is buttery.
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7
Deglaze the veggie mix with wine, let the alcohol burn off a few moments, and then transfer the frying pan contents into a blender.
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8
Puree.
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9
Add the veggie sludge to the lobster water, mix well, and simmer on medium low.
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10
Add the tomato paste, and mix really well to get the blobs out.
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11
Add the heavy cream.
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12
Yes, it is a lot of cream, but bisque is creamy.
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13
Mix.
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14
Take a cup of the broth, let it cool a few minutes, and mix the cornstarch into it.
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15
Add the cornstarch mixture back to the broth, mix it in, and then simmer and stir to thicken, for about 20 minutes or so.
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16
Mince the lobster meat, and then add it to the broth.
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17
Don't add it sooner, else you may create rubbery meat bits.
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18
Serve immediately, though it might still be a bit thin.
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19
It will thicken by the next day, though.
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20
If I had you add more cornstarch, it would be all congealed by the next day.
