In a large pot, bring 2 cups of clam juice, 1 cup of dry white wine, and enough water to cover the lobster tails to a gentle boil. Add the lobster tails and bay leaves, then cover with a lid. Steam for 5–7 minutes until the tails turn vibrant red and are cooked through. Remove the tails and let them cool while reserving the flavorful cooking liquid in the pot.

Once the lobster tails are cool enough to handle, chop the lobster meat and refrigerate it for later. Return the shells to the reserved cooking liquid, bringing it back to a simmer. Let the mixture simmer uncovered for about 20 minutes to allow the flavors to meld. Once done, strain the stock through a fine mesh sieve, discarding the shells, and set the flavorful stock aside.

In a Dutch oven, melt 4 tablespoons of unsalted butter over medium heat. Add 1 diced yellow onion, 2 chopped carrots, and 2 chopped celery stalks, along with 1.5 teaspoons of Creole seasoning. Sauté these aromatic vegetables for 5–7 minutes until they’re tender and fragrant, stirring regularly to prevent them from sticking.

Stir in 4 minced garlic cloves and continue sautéing for another minute until the garlic is aromatic. Next, add in 2 tablespoons of tomato paste and 2 tablespoons of all-purpose flour; cook this mixture for 2–3 minutes.

Deglaze the pot by pouring in the remaining cup of dry white wine, scraping any flavorful brown bits from the bottom. Allow this to simmer for a couple of minutes until reduced. Gradually whisk in the prepared lobster stock, ensuring the mixture is smooth, then add 1 tablespoon of tarragon. Simmer for about 25–30 minutes.

Once the bisque has thickened nicely, remove the tarragon from the pot. Use an immersion blender or a regular blender to blend the soup until it is silky smooth. Return the bisque to low heat and stir in 1 cup of heavy cream and 2 teaspoons of sherry vinegar, warming the mixture gently without boiling.

In a skillet, melt 1 tablespoon of butter over medium heat. Add any reserved lobster meat, an additional clove of minced garlic, and 0.5 teaspoons of Creole seasoning. Sauté for 2–3 minutes, or until the lobster is heated through, creating a topping for your lobster bisque.

Ladle the warm lobster bisque into individual bowls. Top each serving with a generous spoonful of the sautéed lobster mixture and a sprinkle of fresh tarragon for a beautiful presentation.