Sweet, briny lobster meat is the star here, simmered in a deeply flavorful stock built from toasted shells, carrots, celery, and a splash of white wine that gives the base real backbone. Tomato paste caramelized right in the pot adds sweetness and color, while a touch of paprika and cayenne bring gentle warmth without overpowering the lobster itself. The stock gets strained until silky, then thickened into a luxe, spoon-coating base before the lobster meat goes back in to finish cooking through. A finishing drizzle of garlic-infused oil and a scatter of fresh chives keep the bowl bright and elegant right up to the table. It's a restaurant-worthy bisque that fits neatly into a dairy free spread without sacrificing any of that classic richness and depth.
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If using live lobsters, bring a large pot of salted water to a rolling boil. Add the lobsters and cook for 8–9 minutes, until the shells are bright red and the tails are curled. Transfer to a cutting board and let cool for 10 minutes. Twist off the claws and tails, crack the shells, and remove the meat. Cut the meat into 1-inch chunks and refrigerate. Reserve all shells and any accumulated juices.
Heat 1 tbsp garlic-infused oil in the large pot over medium-high heat until shimmering. Add the reserved lobster shells and cook, stirring occasionally, for 4–5 minutes, until the shells are lightly toasted and fragrant. Add the scallion green tops, carrots, and celery and cook for 3–4 minutes, until the vegetables are softened.
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