3 lbs lobster including shells (See Note 1)
2 tsp kosher salt
2 tbsp olive oil
1 large carrot chopped
2 stalks celery chopped
1 medium white onion chopped
2 cloves garlic crushed
1 tsp dried tarragon
1 tsp dried thyme
3 tbsp tomato paste
1/8 tsp cayenne pepper optional
1 1/2 cups sherry (fortified wine) or sherry (non-alcoholic)
3 cups seafood stock or clam juice
1/2 cup long grain white rice (See Note 2)
1 cup heavy cream
3 tbsp parsley chopped

COOK LOBSTER:
Bring 2 inches of water and salt to a boil over high heat in an 8 to 10 quart stockpot.
Using metal tongs or gloves and place the live lobsters head first into the pot. Return to a heavy boil, turn heat down to a rolling boil and steam lobsters covered for 9 minutes for the first pound, and add 4 minutes for each additional pound.
Shells of lobsters will be bright red when fully cooked. Remove with metal tongs or gloves and place in ice water bath, or allow to cool for 3-5 minutes before removing meat from shell. Reserve 1 cup of the steaming liquid.

MAKE LOBSTER STOCK:
Twist lobster claws and tails off over a large bowl. Using the side of a kitchen knife or nutcracker, crack the knuckles and claws and remove lobster meat, reserving any liquid that comes out of the shells into bowl and any from cutting board.
Set the tail on a hard surface and use your hand to press down and crack the shell. Remove the tail meat and slice in half lengthwise. Remove the black intestinal vein and discard.
Coarsely chop the meat, cover with wrap and refrigerate. Roughly chop the shells along with all the lobster remains into small pieces and set aside.
Heat olive oil in a large pot over medium heat. Add carrot, celery, onion, garlic and herbs. Sauté until the onions are translucent, about 5 minutes.
Add the lobster shells and reserved liquid. Cook for 6 minutes and add tomato paste and cayenne pepper, cook another 4 minutes.
Add the sherry (ignite or cook for alcohol to evaporate), seafood stock or clam juice and 1 cup of reserved lobster-steaming liquid.
Bring to a simmer, cover pan and cook for 1 hour. Strain the broth through a colander/sieve, pressing down hard on solids to extract as much liquid as possible.

ASSEMBLY:
Wipe out the pot and add the broth and rice. Bring to a boil, cover pot and cook on low for 30 minutes, or until the grains are cooked and VERY soft.
Blend the bisque using an immersion blender or in a blender or food processor, then strain through sieve again (optional). Add cream and bring to a low simmer. Add chopped lobster meat and heat through. Season to taste with salt and serve topped with chopped parsley.

Notes:
1-Two live lobsters weigh about 3 pounds total, depending on size. Can substitute with frozen whole shell-on lobster. Thaw under cold running tap water and use immediately.
2-Do not use any type of converted rice as the soup consistency will not be smooth.
Adapted from a recipe by James Sakatos.

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