Step 1: Cook the Lobsters

1. Bring a large pot of salted water to a boil.
2. Add the lobsters and cook for 8–10 minutes, until the shells turn red.
3. Remove from water and let cool slightly.
4. Extract the meat and set aside. Keep the shells for the stock.

Step 2: Prepare the Saffron

1. Add saffron threads to 1 tablespoon of warm water and let them steep. This step helps release the flavor.

Step 3: Make the Lobster Stock

1. In a large stockpot, melt butter over medium heat.
2. Add lobster shells, onion, carrots, celery, and garlic. Cook for 5–7 minutes, stirring occasionally.
3. Pour in brandy and stir, scraping the bottom of the pot. Let it cook for 1 minute.
4. Add white wine and simmer for 5 minutes, reducing the liquid.
5. Stir in tomato paste and pour in seafood stock.
6. Bring to a boil, then reduce heat and simmer uncovered for 45–60 minutes.

Step 4: Strain the Stock

1. Strain the stock through a fine-mesh sieve or cheesecloth, pressing on the solids to release all the liquid.
2. Discard the shells and vegetables.

Step 5: Finish the Bisque

1. Return the strained stock to low heat.
2. Add the saffron infusion and chopped lobster meat.
3. Stir in heavy cream and let simmer for 15–20 minutes.
4. Add salt and white pepper to taste.

Step 6: Blend for a Smooth Texture (Optional)

1. Use an immersion blender for a silkier consistency or leave some texture.

Step 7: Serve and Garnish

1. Ladle into bowls and top with fresh chives.
2. Serve with crusty bread or croutons.