I recommend having your ingredients laid out before starting to cook.
Preheat medium pot over medium heat. Melt 3 tbsp butter in is and add pressed 2 garlic cloves, lemon juice and 1 tsp thyme. Stir and place lobster tails in the pot, meat down. Cover and cook until lobster shells turns pink and meat is opaque. Take out lobster tails with tongs and place on a cooking board to cool down.
Take the pot off heat, add bourbon to the pot and light it on fire with a long match or a long lighter. Let the alcohol burn, it will only take a few second. Gently swoosh liquid to make sure it all burned out. (Don't worry, fire will go out on it's own once all the alcohol is burned out). Return pot to the stove.
Raise heat to medium-high and add wine and diced shallot. Let wine simmer for a few minutes, lower heat back to medium and add vegetable stock and some salt.
Scoop out lobster meat from the shell and add shells back to the pot.
Cover and cook for about 20 minutes.
Take out and discard lobster shells and strain lobster broth into a tupperware. (I usually use a container that I plan to store the soup in after it's done.)
In the same pot, melt 2 tbsp butter and add diced carrot, potatoes and corn. Stir well and cook for a couple of minutes.
Sprinkle with flour and stir to make sure flour is spread out evenly.
Pour back cooked lobster broth into the pot. Season with some salt and paprika. Cover and cook until potatoes are tender.
Chop lobster meat and add it to the pot.
Stir in heavy cream and thyme. Cook for about 5 more minutes.