Preheat your oven to 400°F. Prepare a greased oven-safe skillet, slightly crack the lobster shells, brush them with butter, season generously, and bake for 10-15 minutes. Once done, let them cool before removing and chopping the lobster meat.

In a Dutch oven, melt butter with olive oil over medium heat. Sauté minced garlic, followed by adding chopped green onions, carrots, and celery. Cook this mixture until the vegetables are tender, around 5-6 minutes, then stir in your herbs, spices, flour, and tomato paste, mixing everything well.

Slowly pour in the veggie stock, heavy cream, and white cooking wine. Stir to combine and bring to a gentle boil for 1-2 minutes, allowing the flavors to meld beautifully.

Turn down the heat and let the soup simmer for about 5 minutes. Use a hand-blender to blend the mixture until it's smooth and velvety.

Stir in the succulent lobster pieces and a bay leaf. Let it simmer for another 4-5 minutes to fully integrate those flavors.

Remove from heat and serve your bisque immediately in bowls. It pairs wonderfully with crusty bread or savory crackers for dipping.