Cook the Lobster:

• Boil or steam the lobster tails until cooked.
• Remove the meat from the shells and chop it into bite-sized pieces.
• Save the lobster shells for the broth.

Prepare the Base:

• Heat olive oil in a large pot over medium heat.
• Add the chopped onions, carrots, and celery, and sauté for 5-7 minutes until softened.
• Stir in the garlic and cook for another minute.
• Add the tomato paste and cook for 2-3 minutes, stirring frequently.

Build the Broth:

• Pour in the white wine and simmer for 3 minutes, scraping up any browned bits from the pot.
• Add the lobster shells, stock, thyme, and bay leaf.
• Simmer for 30 minutes to infuse the flavors.

Blend the Bisque:

• Strain the broth to remove the shells and herbs, then return the liquid to the pot.
• Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully blend the soup in batches using a regular blender.

Add Cream and Lobster:

• Stir in the heavy cream and chopped lobster meat.
• Heat for a few minutes until the lobster is warmed through.
• Season with salt and pepper to taste.

Serve:

• Ladle the bisque into bowls and garnish with fresh parsley.
• Serve immediately and enjoy!