8 cups water (plus more as needed to cover lobster tails)

3 small lobster tails (or 2 large, about 12 ounces total)

Cool water (enough to submerge cooked lobster tails)

2 tablespoons olive oil

1 medium onion, sliced (about 8 ounces)

½ cup sliced celery (about 1 large stalk)

½ cup sliced carrots (about 1 medium carrot)

1 head garlic, peeled and halved crosswise

¾ cup chopped red tomato (about 1 large tomato)

2 sprigs fresh tarragon (optional)

6 sprigs fresh thyme

2 large bay leaves

½ teaspoon whole black peppercorns

½ cup sherry

2 cups bottled clam juice

2 cups lobster cooking liquid (reserved)

Reserved lobster juices (from chopping lobster meat and shells)

¼ cup tomato paste

½ cup whipping cream (room temperature)

1 tablespoon cornstarch

1 tablespoon cold water

½ teaspoon salt (or to taste)

Freshly cracked black pepper (to taste)

Chopped fresh chives for garnish (optional)

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Bring 8 cups of water to a boil in a large pot and add the lobster tails. Cook for 5–7 minutes until bright red.
Remove tails and submerge them in cool water to stop cooking. Reserve 2 cups of cooking liquid for the bisque.
Once cooled, remove lobster meat and chop into bite-sized pieces, reserving any juices and shells.
Heat olive oil in a large pot over medium heat. Add onion, celery, carrots, garlic, and tomato, and sauté for 5–7 minutes until softened.
Add lobster shells, tarragon, thyme, bay leaves, and peppercorns. Cook for another 5 minutes to release flavor.
Pour in sherry, clam juice, reserved lobster cooking liquid, and lobster juices. Bring to a boil, then reduce to a simmer for 30 minutes.
Remove from heat and strain through a fine-mesh sieve or cheesecloth into a clean pot. Discard solids.
Whisk in tomato paste and cream. Return to medium heat.
Mix cornstarch with cold water, then whisk into bisque to slightly thicken.
Season with salt and freshly cracked black pepper to taste.
Stir in chopped lobster meat and warm gently without boiling.
Ladle into bowls and garnish with fresh chives if desired.

Blend the bisque after straining for an ultra-smooth texture.

Use heavy cream instead of whipping cream for a richer consistency.

Make ahead by preparing the stock in advance and adding cream and lobster just before serving.

To freeze, omit cream and lobster meat until reheating for best results.