For the Bisque:

• 4 tablespoons butter
• 1 large yellow onion diced
• 5 stalks celery diced
• 3 medium carrots diced
• 1 garlic clove minced
• Salt and white pepper to taste
• 1 sprig fresh tarragon (or ¾ teaspoon dried tarragon)
• 3 tablespoons tomato paste
• 1 teaspoon paprika
• ⅛ teaspoon cayenne pepper
• ¼ cup all purpose flour
• 1 cup dry white wine
• ⅓ cup dry sherry (or cream sherry)
• 6 cups lobster or shellfish stock *see note
• 1 sprig fresh thyme (or ¼ teaspoon dried thyme)
• 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)
• chopped chives optional, for garnish

For the Lobster or Shellfish Stock:

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