Bisque instructions: Melt the butter in a Dutch oven over medium. Add the onion, celery, and carrots. Sauté for a few minutes, reducing the heat as necessary so the vegetables soften but don’t brown. Sprinkle with flour and stir very well. Once the flour is incorporated, strain the stone crab stock into Dutch oven. Bring it to a boil, then reduce to simmer. Stir in tomato paste. Simmer for 10 minutes, stirring occasionally. Slowly stir in the heavy cream and allow it to simmer for another 20 minutes, or until thickened. Strain the bisque through a fine-mesh strainer into a medium container, pressing on the solids with the back of a ladle to extract all liquid. Wash and dry the now-empty Dutch oven. Return the strained bisque to the Dutch oven and stir in the lemon juice and cayenne. Bring to a simmer over medium-high heat. When piping hot, pour into bowls and top with reserved stone crab claw meat and a sprinkle of parsley.