Seafood bisque

Seafood bisque

Today I had some leftover lobster and unpeeled shrimp staring me in the face. "Please do something with us, we don't want to spoil". My immediate reaction was seafood bisque, pink as in red from tomatoes and white from cream, with a distinct seafood flavor. What else defines a seafood bisque?
Stock of course. Well, crustaceans comes with exoskeletons , and that holds a most flavor. So cook the shells with thyme, parsley and pepper corns for about 30 minutes and you have the best seafood stock ever.
Aromatics are an important part of the soup. You  start with a mirapoux (2 parts onions, 1 part celery ribs, and 1 part carrots all diced the same size).
Sweat this in butter with some salt until translucent.
Add flour and cook on low flame for a couple of minutes.
Add the seafood stock and stir until the soup is smooth.
Add a can of tomatoes (or peeled and de-seeded tomatoes) and cook for half an hour.
Blend with a stick blender until you have a smooth soup.
Add cream and the peeled seafood and cook until the seafood is just cooked.
Eat with slices of crusted bread.