For the Bisque:

• 4 tablespoons butter
• 1 yellow onion diced, large
• 5 celery diced, stalks
• 3 carrot diced, medium
• 1 garlic minced, clove
• white pepper to taste
• salt to taste
• 1 tarragon sprig fresh or ¾ teaspoon dried
• 3 tablespoons tomato paste
• 1 teaspoon paprika
• ⅛ teaspoon cayenne pepper
• ¼ cup all-purpose flour
• 1 cup white wine dry
• ⅓ cup dry sherry or cream sherry
• 6 cups lobster stock see note, or shellfish stock
• 1 thyme sprig fresh or ¼ teaspoon dried
• 1 bay leaf
• 1 cup heavy cream
• 1 teaspoon sherry vinegar or red or white wine vinegar
• 10 ounces lobster meat cut into meaty chunks **(see note)
• chives optional, for garnish, chopped

For the Lobster or Shellfish Stock:

• 1 onion halved, large
• 2 celery halved, stalks
• 1 carrot halved
• 3 cloves garlic smashed
• 5 peppercorns
• 4 thyme sprigs
• 2 bay leaf
• lobster shells As many as you can fit - the more, the better, but even just a few will work
• shrimp shells
• crab shells
• water to cover