Instructions:

Split the lobster tails, remove the meat, and set aside. Reserve the shells for making the stock.

In a large pot, combine the lobster shells, seafood stock, water, Herbes de Provence, and salt. Bring to a simmer and cook for 15 minutes to extract the flavors.

Add the lobster meat to the simmering stock and cook until it's firm and bright red. Remove the lobster meat and chop it into bite-sized pieces once cooled.

Strain the stock using a fine mesh strainer to separate the shells from the liquid, reserving the stock for the bisque.

In another pot, melt the butter over medium heat and add the mirepoix. Cook until the vegetables are tender.

Stir in the minced garlic, tomato paste, and flour, cooking for another minute to combine.

Deglaze the pan with white wine, scraping up any bits from the bottom, and allow it to reduce slightly.

Pour in the strained lobster stock and blend the mixture using an immersion blender until smooth.

Stir in the heavy cream and the chopped lobster meat, heating the bisque until warm but not boiling.

For the best results, consider using fresh, high-quality ingredients, as they'll greatly enhance the flavor of your bisque. You can also experiment with additional spices like paprika or cayenne pepper to customize the heat level to your preference.

If you're short on time, you can streamline the process by using pre-made seafood stock, but nothing compares to the depth of flavor from homemade stock. Enjoy your lobster bisque with a side of crusty bread for a truly delightful meal!