Prep the lobster: If using whole lobsters, steam them until just cooked through (about 7–9 minutes for 1–1.25 lb each). Remove meat and chop into bite-size pieces. Reserve shells for stock. If using pre-cooked meat, ensure you have shells or use a high-quality seafood stock.

Toast the shells (flavor booster): In a large pot, heat 1 tablespoon olive oil and 1 tablespoon butter over medium. Add lobster shells and cook 3–5 minutes until fragrant and lightly browned. This step intensifies the bisque’s flavor.

Sweat the aromatics: Add chopped onion and celery with a pinch of salt. Cook 5–7 minutes until soft and translucent. Stir in garlic for 30 seconds until aromatic.

Build the base: Stir in tomato paste and cook 1–2 minutes to caramelize. Add white wine to deglaze, scraping up any browned bits. Let it reduce by half.

Add liquid and herbs: Pour in seafood stock. Drop in bay leaf, thyme, smoked paprika, and a pinch of cayenne. Simmer gently, uncovered, for 25–30 minutes to extract flavor from the shells.

Strain: Remove and discard shells, herbs, and any solids by straining the broth through a fine mesh sieve into a clean pot. Press on solids to capture every drop of flavor.

Blend for silkiness: For extra body, blend half the strained broth with 2 ounces of softened cream cheese, then return it to the pot. Alternatively, simply blend the broth on its own. Use an immersion blender or standard blender (vent lid for steam).

Finish with cream: Stir in 3 tablespoons butter and the heavy cream. Simmer on low for 5 minutes to marry flavors. Do not boil after adding cream.

Add lobster meat: Gently fold in the chopped lobster. Warm for 2–3 minutes on low heat. Squeeze in a little lemon juice to brighten. Adjust salt and pepper.

Serve: Ladle into warm bowls. Garnish with chopped chives or tarragon and a light dusting of paprika if you like.