Pull apart the lobsters, separate claws, knuckles, and tails from bodies. remove brain sacks from the bodies. Cut bodies into pieces. Crush them with a meat tenderizer or in a mixer with a paddle attachment.
Heat a large pot or dutch oven over medium high heat with a coating of olive oil. Toss in the lobster bodies, stir and cook until red color develops.
Add in the mirepoix vegetables and garlic, cook and stir until soft. Then stir in the paprika and herbs. Then add in the tomatoes
Add the brandy and sherry, cook off the alcohol
Cover with water, about 1 to 2 gallons. Bring to a Boil.
Add in the lobster tails, claws, and knuckles. Cook for about 8 minutes. Remove them from the stock and shock in an ice bath. Lower the stock to a simmer.
While the stock is simmering, remove the meat from the shells of the ice shocked lobster parts. Add those shells to the stock. Dice the meat to garnish the bisque later.
Cook the broth for about 1 hour. The volume should be down to about a gallon, plus or minus.Strain the stock through a fine strainer into a pot to finish the soup. Bring the soup to a boil. Reduce by about 20%. Then whisk in the cream and rice to thicken. Season with salt and pepper. Remove from heat. place the bisque in a blender or use an immersion blender to make it smooth. Pass it through a fine chinois (strainer) for smoothness.
Serve hot, garnish with lobster and herbs. You can also add other seafood if you like. A nice chive oil drizzle makes a colorful accent as well.
