1. Peel the lobster tails, setting the shells aside for later use. Peel and chop the onion and garlic into small pieces.

2. In a large pot, melt 30g (2 tablespoons) of butter over medium-high heat, approximately 200°C (400°F). Add the reserved lobster shells, chopped onion, minced garlic, 3g (1/2 teaspoon) of chili flakes, and 6g (1 teaspoon) of salt. Cook, stirring occasionally, until the shells are fragrant, about 5 minutes.

3. Add 120ml (1/2 cup) of white wine to the pot and continue cooking until the liquid is almost completely reduced, stirring occasionally. Next, add 475ml (2 cups) of water and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.

4. Strain the broth through a fine-mesh sieve into a clean pot, pressing on the solids to extract as much liquid as possible. Discard the solids.

5. Add 120ml (1/2 cup) of heavy cream and 30g (2 tablespoons) of crème fraîche to the pot. Bring to a simmer over medium heat, approximately 175°C (350°F), and cook until the soup has thickened slightly, about 5 minutes. Season to taste with salt and pepper.

6. Whisk 240ml (1 cup) of heavy cream until stiff peaks form.

7. Divide the lobster meat among plates. Ladle the warm bisque over the lobster and top with whipped cream, a sprinkle of paprika, and a drizzle of extra virgin olive oil, if desired.