Lobster bisque

Dive the lobsters 10 min into a pot of boiling salted water and Cayenne.
(If any elastics on the claws, play safe and keep them.)

Then take the lobsters out, and remove the tails (twist and pull). Use them for another preparation.

With a large knife open the chests (heads) in two.
Eliminate sand sacks and gills.
With the same knife, crush the chests and paws of the lobsters roughly.
Peel, rinse, and cut into small pieces: carrot and onion (in season you can add fennel).
Peel, degerm and crush the garlic.

Heat the oil in a cocotte and sear (3 to 4 min) all the crushed pieces of lobster.
Add carrot, onion, and garlic.
Salt slightly.
Add some Cayenne pepper.
Deglaze with the dry white wine.
Add rice, tomato paste, bouquet garni and fish stock.
Simmer (lightly boiling) for 45 minutes.

Using a skimmer, remove all solid pieces (carcass…).
Blend the broth thoroughly and pepper it well.
Check the seasoning and bring to a boil for a moment.

Serve hot in hot plates.
(You can keep warm in a bain-marie)

If possible, choose "dirty" lobsters with limestone on the shell (a sign that they are full), and not too big. A lobster bought alive and just cooked is superior to a lobster already cooked (you do not know when it was cooked).
The addition (at the end) of a few drops of pastis gives this bisque a Mediterranean touch. You can use bisque as a base for a lobster soufflé. You can replace the lobsters with velvet crabs (500 to 600 g), or crayfish.
Rice is added for the texture.
You can add a spoonful of cream at the last moment.