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1
Fill a large pot with 1/2 inch of water.
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2
Stir in 2 teaspoons kosher salt and bring the water to a boil.
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3
Add the lobsters, cover with a tight-fitting lid and return the water to a boil.
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4
Once boiling, lower the heat to a gentle boil and cook the lobsters until they are bright red, about 12 minutes.
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5
Remove the lobsters, reserving the liquid.
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6
When the lobsters have cooled slightly, place them in a bowl and remove the meat from the claws and tail, again reserving any liquid that comes out of the shells.
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7
Chop the meat and refrigerate.
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8
Roughly chop the shells into small pieces and reserve, along with all the lobster remains.
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9
Swirl the olive oil in a large pot over medium heat, then add the vegetables and herbs.
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10
Sweat until the onions are translucent, about 5 minutes, then increase the heat to medium-high and add the lobster shells and remains.
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11
Saute for 5 to 6 minutes, then add the tomato paste and cook for an additional 3 to 4 minutes.
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12
Add the sherry, then ignite or cook until the alcohol has evaporated.
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13
Add fish stock and 1 cup of the lobster-cooking liquid.
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14
Bring to a simmer and cook, covered, for 1 hour.
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15
Strain the broth through a colander, pressing down hard on the solids to extrude as much liquid as possible.
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16
Wipe out the pot and pour in the broth.
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17
Add the rice and cook for at least 30 minutes, or until the grains are cooked to extreme softness.
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18
Blend the bisque in a food processor or blender, then pass through a fine sieve, again pressing down hard on what solids remain.
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19
Add the cream and bring to a low simmer.
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20
Add the chopped lobster meat, let it heat through, then season to taste with salt and cayenne.
