Add all stock ingredients to a large pot. Bring to a boil and simmer about 20 minutes. Strain out solids and reserve stock.

While stock is simmering, in the bottom of a dutch oven, saute the carrot, celery and onion in the oil for about 5 minutes. Add the garlic and saute another minute.

Add the ketchup and cayenne and stir well. Add the sherry and ignite. Shake the pan gently until the flames subside.

Add the thyme and the salt. Add the lobster meat and stir well. Add the stock and the cream. Simmer about 8 minutes.

Remove from heat. You are going to puré all the ingredients so allow mixture to cool slightly before transferring to your blender.

While mixture is cooling, roll out puff pastry to package instructions while mixture is cooling down. Cut out 6 shapes just slightly larger than the top of your oven proof soup bowls.

Preheat your oven to 425 degrees.

Blend seafood mixture until smooth. If you have a high powered blender it will get smooth enough. If you don't have a high power blends then blend well and pour through a sieve to catch the grit.

Divide bisque among 6 oven proof soup bowls. Top with puff pastry and pinch the pastry to the edge of the soup bowl. Bake the soup bowls for about 10- 12 minutes until puff pastry is golden brown.