In a large pot, boil water and add the fresh Maine lobsters. Cook for about 8-10 minutes until they are bright red. Remove lobsters and set aside to cool. Reserve the lobster stock.

Make the Base

In the same pot, melt butter over medium heat. Add chopped onion, carrot, celery, and garlic. Sauté for 5-7 minutes until soft. Stir in tomato paste and cook for an additional 2 minutes.

Deglaze

Add white wine to the pot, scraping any brown bits from the bottom. Reduce the wine by half.

Add Stock and Cream

Pour in the seafood stock and add the bay leaf, salt, pepper, and thyme. Bring to a simmer for 20 minutes. Remove bay leaf and add heavy cream, then blend until smooth.

Add Lobster Meat

Remove the lobster meat from the shells, chop it, and add it to the bisque. Simmer for an additional 5 minutes.

Green Onion Foam Preparation

Prepare Foam

In a small saucepan, combine chopped green onions and water. Bring to a boil and then simmer for 10 minutes. Blend the mixture until smooth and strain. Add soy lecithin and blend again until foamy.

Fried Herbs Preparation

Fry the Herbs

In a small pot, heat olive oil over medium heat. Add mixed herbs and fry until crispy. Remove and drain on paper towels.