Preheat your grill or turn on the broiler on your stove (450 F / 225 C).
Grill lobster shells, 1 whole garlic and both whole onions over high heat until they get black patches.
Take everything off the grill / out of the stove, put on a cutting board and cover with a kitchen towel. Smash everything using a hammer.
Put the smashed bits into a pot. Smash ginger and a fresh head of garlic the same way and add to the pot. Add carrot, celeriac, tomato and half the red hot chili pepper.
Season with curry powder, saffron and bay leaves. Add water and bring to a boil. Let it boil for about 25 minutes. Add cream and boil for a few more minutes. Add more chili pepper to taste. Sieve the bisque through a metal sieve — or a clean kitchen towel.
Place lobster meat, snap peas and string beans in soup bowls and pour the hot lobster bisque over. Season with lemon juice and salt to taste. Add a few drops of champagne just as you start eating.