-
1
Place stock liquids in a 6 quart pot.
-
2
Add sliced onions, leeks, mushrooms, thyme and bay leaf.
-
3
Bring to a boil over medium high heat.
-
4
When it reaches the boiling point, reduce heat so the broth just bubbles a little.
-
5
Let it simmer uncovered 20 minutes.
-
6
Meanwhile shell the lobster, cut up and reserve the meat (keep the pincher meat whole and separate).
-
7
Cut up the shells (except for the pincher shells) and put them in the bowl of a food processor.
-
8
(not the pincher shells-they are too hard) Add the unsalted butter, cut into chunks, to the food processor.
-
9
Pulse the food processer until the butter and shells are well mixed.
-
10
Dump into the fish stock along with the pinchers and simmer partially covered for 20 minutes.
-
11
Strain through several thickness of dampened cheesecloth.
-
12
Melt 3/4 stick butter in a large saucepan.
-
13
Stir in, off the heat, the flour, tomato paste, and seasonings.
-
14
Gradually add the fish stock and stir over the fire until the bisque comes to a boil.
-
15
Simmer 10 minutes.
-
16
Stirring occasionally.
-
17
Reserve pincher meat.
-
18
Add other lobster meat to bisque.
-
19
Simmer 5 to 10 minutes, stirring occasionally.
-
20
Adjust seasonings.
-
21
Ladle bisque into bowls; top each bowl with the meat from one pincher; sprinkle with parsley.
-
22
Serve.
