Prepare the Lobster:

• If using lobster tails, remove the meat from the shells by cutting along the top of the shell and pulling the meat out. Cut the lobster meat into bite-sized pieces. If using whole lobsters, bring a large pot of salted water to a boil and cook the lobsters for about 8-10 minutes until the shells turn bright red. Remove the meat, chop it, and reserve.
• Keep the lobster shells aside, as you’ll use them for the broth.

Make the Lobster Stock:

• In a large pot, add the lobster shells, the white wine, and 3 cups of seafood or chicken stock. Bring it to a boil, then reduce the heat and let it simmer for about 15-20 minutes. This will create a rich, flavorful lobster stock. Once done, strain the stock through a fine mesh sieve into a bowl and discard the shells. Set the stock aside.

Sauté the Vegetables:

• In a separate pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion, carrot, celery, and garlic, and sauté for about 5-7 minutes, or until the vegetables have softened and are lightly browned.
• Stir in the tomato paste and cook for another 2 minutes, allowing the paste to caramelize and intensify in flavor.

Make the Roux:

• Sprinkle the flour over the sautéed vegetables and stir well to form a roux (a thick paste that will help thicken the bisque). Cook the roux for about 2-3 minutes, stirring constantly to avoid burning.

Combine Stock and Vegetables:

• Gradually add the lobster stock to the roux, stirring constantly to avoid lumps. Bring the mixture to a simmer, and then add the fresh thyme and bay leaf. Let it simmer gently for 10-15 minutes to allow the flavors to meld together and the soup to thicken.

Blend the Bisque:

• Once the soup has simmered and thickened, remove the bay leaf and thyme sprigs. Use an immersion blender to blend the soup directly in the pot, or transfer the soup to a blender in batches to puree until smooth. If the bisque is too thick, add a little more seafood stock or water to reach your desired consistency.

Add Cream and Finish:

• After blending, return the bisque to the heat and stir in the heavy cream. Allow the bisque to simmer for an additional 5 minutes to heat through. Season with salt and pepper to taste. If you want a slightly richer flavor, add a splash of brandy or Cognac and let it cook off.

Add Lobster Meat:

• Gently stir in the chopped lobster meat, allowing it to warm through in the bisque for about 3-5 minutes.

Serve:

• Ladle the bisque into bowls, garnish with fresh chopped parsley (optional), and squeeze a bit of lemon juice over the top for added brightness. Serve immediately with crusty bread or crackers.