1. In a pan, cook the bacon over medium heat for 5 minutes. Drain on paper towels and set aside.

2. Split the lobster in half, starting from the head. Remove the gravel bag with a spoon. Crush the head into pieces.

3. In a saucepan, add the oil and bacon fat. Add the lobster pieces to sear over high heat. Cook for 3 minutes over medium heat.

4. Remove the tails and add the onion; cook for 4 minutes over low heat.

5. Add the tomato paste and white wine, and reduce by half. Add the fish stock and garlic. Cook over low heat for 40 minutes.

6. Blend the bisque with an immersion blender. Strain through a fine-mesh sieve.

7. Cut the reserved lobster tail meat into pieces and add to the bisque. Check the seasoning before serving hot with the bacon.