If using live lobsters, humanely kill and separate the legs, claws, and tails from the main body. Set the bodies aside.

In a large stock pot over high heat, add blended oil. Once hot, add onions and carrots, cooking for about 2 minutes.

Stir in tomato paste until all vegetables are evenly coated.

Deglaze with white wine, then add the lobster bodies and scraps to the pot.

Add water and sachet of herbs, reduce the heat to medium, and let it simmer for 30 minutes.

Once the stock comes to a boil, add the lobster claws and legs. Cook until done, then remove from the stock and let them cool.

Once cooled, extract the meat from the shells, chop into bite-sized pieces, and store them in a cooler for garnish.

In a medium sauce pot, melt butter over medium heat and stir in the flour until fully incorporated. Cook for 5 minutes, creating a blonde roux.

Gradually add fish stock, stirring vigorously until the roux is fully blended into the stock. Let it simmer for 20 minutes, stirring frequently until you achieve a thick velouté.

In a sauté pan, melt some butter over high heat. Sauté the lobster tails, seasoning with salt. Turn over, deglaze with white wine and lemon juice, and cook until done. Set aside to cool, then chop into bite-sized pieces and store in a cooler.

After simmering, remove the lobster bodies from the heat and discard the sachet. Use an immersion blender to pulverize the lobster bodies into small pieces.

Line a China cap or conical strainer with cheesecloth and strain the liquid, discarding the solids. Return the strained liquid to the pot and bring it to a simmer over medium heat.

Flambé some brandy and pour it into the simmering stock. Stir in the velouté, then add hot heavy cream, whisking until fully incorporated.

Strain the bisque through a chinois for a final time, ensuring a smooth, creamy texture.

Serve the bisque hot, garnished with the reserved lobster meat. Pair it with a crisp Chardonnay or Sauvignon Blanc to enhance the bisque’s rich, buttery flavor.