Lobster Bisque

1 medium onion, chopped

1 teaspoon minced garlic

1 medium carrot, chopped

1 bay leaf

3 sprigs fresh thyme (or 1/2 teaspoon dried thyme)

4 to 8 whole lobsters, cooked or uncooked, with as many other lobster shells or bodies as you can scavenge, plus coral, tomalley, and any stray bits of meat you might find

1 cup dry white wine

1 cup peeled, seeded, and chopped tomato (canned is fine; include the juices)

6 cups lobster, chicken, or fish stock or strained liquid reserved from boiling lobsters

1 cup heavy cream salt and freshly ground black pepper chopped fresh parsley leaves for garnish