Prepare the lobster stock

1. Bring a pot of water to boil (at least 6 cups / 1.5 l of water or enough to just cover the lobster tails) and add 1 teaspoon of salt. 
2. Add the lobster tails and cook for approximately 2-3 minutes or until the shells turn bright red – make sure not to overcook them or the meat will be rubbery!
3. Once the lobster tails are cool enough to handle, separate the meat from the shell* and refrigerate until ready to use.
4. Return the shells to the water and simmer over low heat while you prepare the soup (about 20 minutes).

1. Dice the onion, carrots and celery (or pulse together in a food processor until finely chopped).
2. In a large pot, melt two tablespoons of butter over medium heat.
3. Add the onion, carrots and celery. Cook, stirring occasionally, until the vegetables are tender (about 10 minutes).
4. Add the tomato paste and harissa and stir to combine. Cook an additional minute.
5. Pour in the wine. Simmer until reduced by half.
6. Strain the lobster stock and add 3 cups (700 ml) of the stock to the pot. Add the bay leaves and thyme.
7. Bring the mixture to a slight boil, reduce heat and simmer for 20 minutes, stirring occasionally.
8. Discard the bay leaves and thyme and use a blender to process until smooth (you may need to work in batches). Return the bisque to the pot, stir in heavy cream and season with salt to taste. Keep warm.

1. Heat the remaining tablespoon of butter in a skillet over medium heat. Smash the garlic cloves and saute until just fragrant.
2. Add the lobster meat and a pinch of salt to the pan. Cook until just heated through and then add to the bisque.