Boil lobster tails in salted water for 6–8 minutes until red. Remove meat and keep shells for flavor base later.

Heat olive oil and butter in a pot. Add onion, carrot and celery. Cook slowly until soft and fragrant.

Stir in garlic and tomato paste. Cook for two minutes. This step builds deep flavor and adds a rich color.

Add reserved lobster shells into the pot. Stir well and cook for five minutes to release strong seafood flavor.

Pour white wine into the pot. Stir and scrape the bottom. Let it cook until alcohol smell disappears.

Pour seafood stock into the pot. Add paprika, cayenne, salt and pepper. Mix well and bring to a gentle boil.

Reduce heat and let the soup simmer for 25 minutes. This helps all flavors blend together perfectly.

Remove lobster shells carefully. Blend the soup using a blender until smooth and creamy in texture.

Pour blended soup through a fine strainer. This step removes any rough pieces and gives a silky finish.

Return soup to pot. Add cream and chopped lobster meat. Cook for 5 minutes until warm and rich.

Taste the bisque and adjust salt and pepper. Add a little butter for extra richness if needed.

Pour into bowls. Garnish with fresh parsley. Serve warm and enjoy this creamy seafood delight.