1️⃣ Cook the Lobster Tails:

• Bring a pot of salted water to a boil. Add the lobster tails and cook for 4–5 minutes until the shells are bright red and the meat is opaque.
• Remove the lobster tails, cool slightly, and remove the meat from the shells. Chop the meat into bite-sized pieces and set aside. Reserve the shells for the bisque base.

2️⃣ Sauté Aromatics:

• Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery, and sauté for 5–6 minutes until softened.
• Stir in the garlic and tomato paste, cooking for 1–2 minutes until fragrant.

3️⃣ Deglaze and Simmer:

• Add the reserved lobster shells to the pot and pour in the white wine. Cook for 2–3 minutes, scraping up any browned bits.
• Add seafood stock, paprika, and cayenne pepper (if using). Bring to a simmer and cook for 20 minutes to extract maximum flavor from the shells.

4️⃣ Blend and Strain:

• Remove the lobster shells and discard. Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
• Strain the soup through a fine-mesh sieve back into the pot to ensure a silky texture.

5️⃣ Finish with Cream:

• Return the strained bisque to low heat. Stir in the heavy cream and butter until fully incorporated. Adjust seasoning with salt and pepper to taste.

6️⃣ Add Lobster Meat:

• Gently fold the chopped lobster meat into the bisque and heat through for 2–3 minutes.

7️⃣ Serve and Garnish:

• Ladle the bisque into bowls, garnish with fresh parsley, and drizzle with extra cream for a beautiful presentation.

Serving Suggestion: Pair with a crusty baguette or buttery puff pastry for the perfect accompaniment.