In a large pot bring 6 and a half cups of water to a boil. Add a teaspoon of salt, a crushed garlic clove, a bay leaf. and the lobster tails with the shell on.

Cook for 5 minutes, remove the lobster tails and allow to cool on a plate until cool enough to handle.

Split the shells and remove the meat and set the meat aside. Add the shells back to the water and boil for another 15 minutes.

Remove the shells and strain.

In a large pot or Dutch oven heat the butter over medium high heat. Add the onion, celery, and carrots and cook until they are soft and translucent. This will take about 5 minutes.

Add the garlic and cook for another minute. Then stir in the tomato paste and cook for another 2 minutes.

While the tomato paste is cooking mix the wine and the cornstarch together then pour over the vegetables. Allow the liquid to reduce by half and then add the stock. Bring to a boil and then reduce to a simmer. Add the thyme, paprika, pepper and bay leaves.

Cover and cook for 30 minutes.

Once the soup is done cooking blend the mixture with an immersion blender or a standard blender.

If using a blender remove the middle cap from the lid in order to prevent the soup from going everywhere.

If you are using an immersion blender be careful of the splatter as the soup will still be very hot.

Once blended add the cream and lobster meat to the soup and strip until combined. Season with salt to taste.