Lobster bisque - ASMR

INGREDIENTS 500-800 g lobster tails in shell 1.1 - 1.8 Lb 7 garlic cloves peeled 4 sprigs thyme 5 cups water 100 g unsalted butter 1/4 Lb 1/2 tbsp olive oil 2 celery stalks chopped 2 carrots peeled and chopped 1 onion diced 1 bay leaf 1 tbsp tomato paste 1/2 cup white wine 200 mL heavy cream salt pepper chives to serve INSTRUCTIONS Remove the lobster meat from the shell. Using shearing scissors, turn the tail over and cut down the middle. Peel the shell away and remove the meat. Chop into large pieces. To create the lobster stock, add the lobster tail shells into a large pot with 3 whole garlic cloves, 2 thyme sprigs and 5 cups of water. On a high heat, bring to the boil then reduce the heat to low – medium or until the stock is at a slow simmer. Pop the lid on and simmer for 1 – 2 hours. Through a fine mesh strainer, strain the stock and set to the side. Discard of the shells and aromatics. You should be left with 4 cups of stock. If you have any extra,