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1
In a large (5-to 6-quart) kettle combine water and 1 cup wine and bring to a boil.
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2
Plunge lobsters into liquid headfirst and return liquid to a boil.
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3
Simmer lobsters, covered, 9 minutes.
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4
With tongs plunge lobsters immediately into cold water to stop cooking, reserving cooking liquid.
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5
Working over a bowl to catch the juices, twist off tails and claws and reserve juices.
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6
Discard tomalley, head sacs, and any roe and remove meat from tails and claws, reserving it separately.
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7
To reserved cooking liquid add lobster shells, reserved lobster juices and shrimp shells, 1 onion, quartered, 1 cup fennel, half of carrots, celery, 1 bay leaf, thyme, parsley, peppercorns, and zest.
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8
Simmer mixture gently, uncovered, skimming froth occasionally, 1 1/4 hours.
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9
Strain stock through a large sieve set over a large bowl and pour into cleaned kettle.
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10
Boil stock until reduced to about 6 cups and return to bowl.
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11
Stock, cooked lobster, and shelled raw shrimp keep, covered separately and chilled, 1 day.
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12
In a kettle cook remaining onion, chopped fine, remaining 1 cup fennel, remaining carrots, remaining bay leaf, garlic, and salt and pepper to taste in oil over moderate heat, stirring, until vegetables are softened.
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13
Add remaining 1/2 cup wine and boil until mostly evaporated.
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14
Add saffron, tomatoes, and shellfish stock and simmer, covered, 20 minutes.
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15
Add shrimp and reserved lobster claw meat (reserving tail meat) and simmer 2 minutes, or until shrimp are cooked through.
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16
Remove soup from heat and remove 6 shrimp, reserving them.
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17
Discard bay leaf.
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18
In a blender puree soup in batches until smooth, transferring as it is pureed to a very fine sieve set over a saucepan.
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19
Force soup through sieve, pressing hard on solids, and whisk in cream, Pernod, and salt and pepper to taste.
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20
Heat bisque over moderate heat until hot (do not boil) and stir in lemon juice.
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21
Chop fine reserved shrimp and lobster tail meat and divide among heated soup bowls.
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22
Ladle soup over shellfish and garnish with reserved fennel fronds.
