Step 1:
You will need

* 2 lobster heads and leftover lobster pieces
* 1 ¾ oz butter
* 1 onion , chopped
* 2 carrots , peeled and chopped
* 2 tomatoes , chopped
* 2 oz tomato paste
* 4 garlic cloves , crushed
* A few sprigs of thyme
* 4 ¼ fl oz brandy
* 2 fl oz sweet white wine , such as Muscat
* 2 1⁄8 pt fish stock or water
* 17 fl oz cream
* salt , to taste
* 1 pinch of cayenne pepper
* A few sprigs of parsley , to garnish
* 1 cutting board
* 1 knife
* 1 large saucepan
* 1 wooden spoon
* 1 sieve
* 1 bowl
* 1 ladle
* 1 hand blender

Step 2:
Chop the lobster head
Remove the shell from the head (set aside to garnish with later). Chop the meat and do the same with any other joints and leftover pieces of lobster.
Step 3:
Make the bisque
Place the large saucepan on a high heat and melt the butter. Add the onion, carrots and garlic. Cook while stirring until the onions turn translucent. Add the chopped lobster pieces, tomato paste, brandy, sweet white wine, chopped tomatoes, thyme, cayenne pepper and salt. Stir well and add the fish stock.
Step 4:
Finish with the cream
Add the cream to the saucepan and allow to simmer for approximately 1 hour.
Step 5:
Strain the bisque
After approximately 1 hour, strain the broth into another saucepan (be sure to strain as much liquid from the solids as possible before discarding them).
Step 6:
Whisk the soup
Stir vigorously until frothy.
Step 7:
Serve
Ladle the soup into a serving bowl. Garnish with a few sprigs of parsley and the lobster head. Enjoy this seafood soup on a cold winter’s day and enjoy all your favourite flavours of summer!