Prepare the lobsters: Bring a large pot of salted water to a boil. Add the lobsters and cook for about 8-10 minutes until bright red. Remove and let cool.

Extract the meat: Once cooled, remove the lobster meat from the shells. Reserve the meat and crush the shells for the broth.

Sauté the vegetables: In a large pot, melt butter over medium heat. Add onion, carrots, celery, and garlic. Sauté until softened, about 5 minutes.

Add the lobster shells: Stir in the crushed lobster shells and tomato paste. Cook for another 2-3 minutes to enhance the flavor.

Deglaze with brandy: Pour in the brandy and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pot.

Simmer the broth: Add the seafood stock, bay leaf, thyme, and paprika. Bring to a boil, then reduce heat and simmer for 30 minutes.

Strain and blend: Remove the lobster shells and bay leaf. Use an immersion blender to puree the soup until smooth.

Finish with cream: Stir in the heavy cream and reserved lobster meat. Heat gently for 5 minutes. Season with salt and pepper to taste.

Garnish and serve: Ladle the bisque into bowls and garnish with fresh parsley. Serve hot with crusty bread.