Prepare the lobster stock by melting the butter in a dutch oven over medium heat. Add the shells and cook for 10 minutes, stirring often.
3 tablespoons salted butter, Shells from 2 lobsters
Pour in the sherry and cook for 2 minutes until the sherry is almost completely evaporated. Juice the lemon into the dutch oven and add the bay leaves, peppercorns, 6 garlic cloves, sea salt, and water.
½ cup Sherry cooking wine, 1 lemon, 3 bay leaves, 1 teaspoon whole peppercorns, 6 whole garlic cloves, 4 cups water, 1 teaspoon sea salt flakes
Once the mixture has started to boil, reduce the heat to medium-low and simmer for 18 to 20 minutes.
While the stock is cooking, prepare vegetables for the bisque by small dicing the onion, mincing the shallot and two garlic cloves, and peeling and dicing the potatoes and carrots. Set aside.
½ white onion, 1 shallot, 2 garlic cloves, 1 cup chopped carrots, 4 red potatoes
Then place a mesh strainer over a bowl and strain the stock into the bowl. Discard the solids and set the stock aside.