1tablespoontomato pasteincrease to 2 tablespoons for more tomato flavor
Boil lobster tails for 6-8 minutes or until shells are bright red. Remove tails to cool and reserve water to use as lobster stock.
Remove meat from shells then return the shell to water and boil for another 10 minutes. Using fine mesh strainer, strain lobster stock and reserve 2 cups.
Chop lobster meat into bite sized pieces. Set aside.
Add olive oil to medium sized sauce pan and heat over medium high heat. Saute onion and garlic and cook for about 5 minutes.
Slowly add the wine, then stir in the Worcestershire, celery salt, thyme, paprika, cayenne pepper, and black pepper.
Stir in the tomato paste and reserved lobster stock. Simmer about 10 minutes.
Puree mixture in blender or use a stick blender in the pot until smooth.
Return mixture to pot, if needed, and add in the heavy cream and butter. Add additional salt if needed.
Add lobster meat and continue to simmer for another 5-10 minutes.
The soup can be thickened with glucomannan powder, xanthan gum, and or guar gum. Traditional lobster bisque soups were also thickened with ground lobster shells.It's best to use a stick blender right in the pot to puree the soup mixture. However, if you don't have one, the soup can be pureed in a blender in small batches. Just be careful transferring the hot soup between the pot and blender.Lobster stock is available in a can, but it's fairly expensive. That's why it's better to just use the water used to cook the lobster in.