Prepare the Lobster: Carefully remove the meat from the lobster tails, claws, and knuckles. Chop the meat into bite-sized pieces, cover, and refrigerate until needed. Take all the leftover shells and bodies and break them into smaller, manageable pieces. I use the back of a heavy knife or a rolling pin for this.

Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over a medium heat. Add the chopped shallot, carrot, and celery (this is your mirepoix). Cook gently for 8-10 minutes, stirring occasionally, until the vegetables are soft and translucent but not browned.

Toast the Shells: Add the broken lobster shells to the pot with the vegetables. Increase the heat slightly and cook for 5-7 minutes, stirring frequently, until the shells turn a brilliant red and smell fragrant and toasty. Add the minced garlic and tomato purée and cook for another minute until the purée darkens slightly.

Deglaze the Pan: Pour in the brandy or sherry. If you're feeling confident, you can carefully tilt the pan to flambé it (away from any extractor fans!). Or, simply let it bubble vigorously for about a minute until the alcohol has cooked off, scraping up any browned bits from the bottom of the pot. This step adds a crucial layer of flavour.

Simmer the Stock: Pour in the fish stock, ensuring the shells are fully submerged. Add the paprika and cayenne pepper. Bring to a gentle simmer, then reduce the heat to low, partially cover, and let it tick away for 30 minutes. The liquid should reduce slightly and become incredibly aromatic.

Strain for a Silky Base: Set a fine-mesh sieve over a large, clean bowl or another pot. Carefully pour the contents of the pot through the sieve. What works best for me is using the back of a ladle to press down firmly on the shells and vegetables to extract every last drop of flavourful liquid. Discard the solids in the sieve.

Finish the Bisque: Pour the strained liquid back into your cleaned pot and place it over a medium-low heat. Stir in the double cream and gently heat through for 2-3 minutes. Do not let it boil, as this can cause the cream to split.

Season and Serve: Taste the bisque and season generously with salt and freshly ground black pepper. Add the reserved, chilled lobster meat to the pot and stir gently for 1-2 minutes, just until the meat is warmed through. Overcooking will make it tough.

Garnish and Enjoy: Ladle the hot lobster bisque into warm bowls. Garnish with a sprinkle of finely chopped fresh chives or parsley and serve immediately with some warm, crusty bread.