When you eat lobster, you often discard the best part -- the shells. The shells can be used to make a wonderful stock. This bisque is full of flavor and spice -- from curry powder and chiles, as well as root vegetables and ginger. I transform this into a truly decadent dish by adding a few drops of champagne just as I am serving -- but that is optional.

In order for the shells to release as much flavor as possible, they are exposed to extreme heat -- I use my grill (less odor inside that way) but you can also use your broiler. 

lobster shells from 1 to 2 lobsters
2 whole heads of garlic
2 small yellow onions
1 whole fresh ginger root, 2 inches long
1 carrot, chopped
1 celeriac, chopped
1 red hot chili pepper
1 tablespoon curry powder
1 small pinch saffron
3-4 bay leaves
2 cups tinned tomatoes
2 quarts (apx 2 liters) water
1 cup (2 1/2 dl) heavy cream
1 cup (2 1/2 dl) raw lobster meat, optional
small handful snap peas, sliced
small handful string beans, sliced
2 tablespoons lemon juice, or more to taste
champagne -- a few drops/little splash, optional