In a large pot, melt the butter and saute the shallots and garlic for 2-3 minutes.
Add the tomato paste and cook 30 seconds more.
Pour in the whiskey to deglaze the pot and let the mixture cook down for about a minute.
Add in the coconut milk and chicken broth and bring to a boil.
Once boiling, turn off the heat and add in 1/2 the crab meat.
Use a blender or immersion blender to blend the soup until smooth.
Return the crab bisque to the pot and add in the remaining crab along with the lemon juice.
Dish up into personalized soup bowls and garnish with chopped chives.