Boil lobster tails in salted water for 6-8 minutes, until the shells turn bright red. Remove the tails and let them cool. Reserve the boiling water for stock.

Remove the meat from the shells, chop into bite-sized pieces, and set aside. Return the shells to the pot of boiling water and simmer for another 10 minutes. Strain the lobster stock through a fine mesh strainer and reserve 2 cups.

Heat olive oil in a large pot over medium heat. Add onion, celery, and carrot, cooking until softened. Stir in garlic and tomato paste; cook for 1 minute.

Add white wine, reserved lobster stock, bay leaf, and paprika. Simmer for 20 minutes.

Use an immersion blender or regular blender to puree the stock until smooth.

Add heavy cream to the blended stock. Simmer gently for 10 minutes, stirring occasionally.

Stir in the reserved lobster meat and cook until heated through.