Cook the Lobster: In a large pot, bring water to a boil. Add the lobster tails and cook for 5-7 minutes, until the shells are bright red and the meat is opaque. Remove the lobster tails from the water and let them cool. Once cooled, remove the meat from the shells and chop it into bite-sized pieces. Set aside. Reserve the shells.
Prepare the Broth: In the same pot, heat the olive oil over medium heat. Add the chopped onion, celery, and carrots. Sauté for about 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for another minute.
Add Tomato Paste and Shells: Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly. Add the reserved lobster shells, vegetable broth, milk, heavy cream, bay leaves, dried thyme, and paprika. Bring the mixture to a simmer and cook for 20-25 minutes, allowing the flavors to meld.
Remove the Shells: Remove the lobster shells and bay leaves from the pot. Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
Thicken the Bisque (Optional): If you prefer a thicker bisque, stir in the cornstarch mixture and cook for an additional 5 minutes until the bisque has thickened.
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