Start by preparing the lobster tails. Boil clam juice, white wine, chicken stock, and bouillon in a saucepan.

Bring the liquid to a hard boil for 5 minutes, then turn off the burner and add in the lobster tails. The liquid temp at this point should be around 175-180F/80C. Set a timer for 6 minutes. If using shrimp, boil for only 4 minutes.

After boiling, check the internal temperature of the lobster tails (130-135°F/55C) using an instant-read thermometer. Transfer the tails to the fridge to cool for 5 minutes.

Use food scissors to cut the tails open on both sides.Peel off the outer shell and refrigerate the meat while preparing the bisque .

Chop the lobster shells into chunky pieces. Also, rough chop onion, celery, carrots, and press garlic.

In a large soup pot over medium heat, add a long squeeze of olive oil, butter, and the chopped lobster shells. Fry the shells for 5-6 minutes to infuse the fat with lobster flavor.

Strain the shells out of the lobster-infused butter, discard the shells, and return the pot and strained butter to the medium heat. Add chopped veggies and a large pinch of salt. Sweat the veggies for 5-6 minutes, avoiding browning.

Add a pinch of chili flakes, paprika, and 75 grams of all-purpose flour. Stir and cook to create a roux.

Add tomato paste and combine it with the roux, scraping the bottom of the pot. Add in the lobster cooking liquid and bring it to a boil. Once boiling, cover the pot with a lid and simmer for 15 minutes over medium heat until the veggies have softened.

After simmering, stir in cream and simmer for an additional 5 minutes.

Use an immersion blender to puree the soup for at least 3 minutes until smooth and velvety. Alternatively use a standard blender. Taste for seasoning and add salt to taste. Add a small amount of sugar (2 grams) to enhance lobster flavor.

Chop 1 lobster tail into bite sized pieces and chop the rest a bit more finely. Stir in finely chopped lobster meat and let it warm through.

Ladle bisque into a bowl. Garnish with reserved chunky lobster meat, drizzle with creme fraiche, fresh black pepper, and a sprinkle minced chives.