In a medium saucepan, combine 2 cups of clam juice, 1 cup of dry white wine, and 3 cups of water. Bring to a boil over medium-high heat. Add lobster tails and bay leaves, then cover and steam for 5-7 minutes until shells turn bright red.

Remove lobster tails and set aside to cool. Return the shells to the steaming liquid and simmer for 20 minutes to create lobster stock. Strain through a fine mesh sieve, discarding shells.

In a large Dutch oven, melt 4 tablespoons of unsalted butter over medium heat. Add chopped onion, carrots, and celery with 1.5 teaspoons of Creole seasoning. Sauté for 5-7 minutes until softened and fragrant.

Add 4 cloves of chopped garlic and cook for another minute. Stir in tomato paste and all-purpose flour, mixing thoroughly and cooking for 2-3 minutes.

Deglaze the pot with the remaining cup of dry white wine, scraping up any browned bits. Whisk in the lobster stock and 2 sprigs of tarragon. Bring to a gentle simmer and cook uncovered for 25-30 minutes.

Remove tarragon and use an immersion blender to puree the bisque until smooth. Return to low heat and stir in heavy cream and sherry vinegar, warming gently.

In a skillet, melt remaining tablespoon of butter over medium heat. Add last garlic clove, reserved lobster meat, and remaining 0.5 teaspoon of Creole seasoning. Sauté for 3-4 minutes until heated.

Ladle the bisque into warm bowls and top each serving with sautéed lobster and fresh tarragon.