Made the lobster broth with 7 carcasses. I believe that the broth is the basis to the whole bisque. I simmered the lobster and water,(16 cups)veggies, etc. for 5-6 hours (you would do this for a chicken stock!) and then skimmed off the shells, etc. I took 4 cups of the broth and added 1/2 cup of sherry. Boiled for 10 minutes to reduce to 3 cups. At this time, I combined the cornstarch with the liquid until thickened, then added light cream (how many calories do we need) and then poured the hot bisque over about 1/4 cup of chopped lobster. I had a couple of pieces of cheese bread which i toasted and cut up. Sprinkled this on top. Lovely. Everyone loved it. I froze the leftover broth so I can do again later in the season with the frozen lobster I had leftover. yum!