Prep the Lobster (The Money Saver): Use kitchen shears to cutdown the back of the lobster shells. Pull the meat out, chop into bite-sized chunks, and refrigerate. Keep those shells!
Make the "Cheat" Stock: In a medium pot, lightly brown the empty lobster shells in 1 tbsp oil for 2 minutes. Add 6 cups of water(or broth), the bay leaf, and peppercorns. Simmer for 20 minutes while you prep the vegetables. Strain and set the liquid aside; discard shells.
Sauté the Aromatics: In a large Dutch oven, melt the butter over medium heat. Add onion, celery, and carrots. Season with salt and white pepper. Cook until soft (about 8 minutes) but don't let them brown. Stir in the garlic for the last minute.
Build the Flavor: Stir in the tomato paste, paprika, and cayenne. Cook for 2 minutes to caramelize the paste. Sprinkle in the flour and stir constantly for1 minute to cook out the "raw" flour taste.
Deglaze: Pour in the white wine and sherry. Increase heat slightly and whisk until the liquid thickens into a paste and the alcohol smell dissipates.
Simmer: Slowly whisk in your prepared lobster stock. Add the thyme sprig. Cover and simmer on low for 20 minutes until the vegetables are very tender.
The Silk Factor: Remove the thyme sprig. Use an immersion blender to puree the soup until completely smooth. Pro Tip: If you want it"restaurant-perfect," pour the pureed soup through a fine-mesh strainer to catch any tiny bits.
Finish: Return the smooth soup to low heat. Stir in the heavy cream and sherry vinegar. Taste and add salt or pepper as needed.
Serve: Sauté the Meat: Heat a small skillet or frying pan over medium-high heat with a half-tablespoon of butter. Once the butter foams, add the lobster chunks. Sauté for just 2–3 minutes, tossing constantly, until the meat is opaque and firm. Do not overcook or it will become rubbery. Place the meat in the center of warm bowls, ladle the hot bisque over the top, and garnish with chives.