Bring a large pot of salted water to a boil.

Add the lobsters and cook for 8-10 minutes until the shells turn bright red.

Remove the lobsters and place them in an ice bath to cool.

Extract the lobster meat, chop it into bite-sized pieces, and refrigerate it.

Reserve the shells for making the broth.

In a large pot, melt the butter over medium heat.

Add the onion, celery, and carrot, and sauté for about 5 minutes until softened.

Stir in the garlic and tomato paste, cooking for another 2 minutes.

Add the reserved lobster shells to the pot and cook for 3-4 minutes.

Pour in the seafood stock and white wine, then add the bay leaf and thyme.

Bring the mixture to a simmer, reduce the heat, and cover the pot.

Simmer gently for 30 minutes to allow the flavors to develop.

Strain the broth through a fine mesh sieve into a clean pot.

Discard the solids and return the broth to medium heat.

Whisk in the flour until the soup is smooth and slightly thickened.

Stir in the heavy cream, paprika, and cayenne pepper (if using).

Season with salt and black pepper to taste.

Blend the soup with an immersion blender until it’s smooth and creamy.

Add the chopped lobster meat to the bisque and heat gently for 5 minutes.

Avoid boiling the bisque to keep the lobster tender.

Serve hot, garnished with fresh parsley and crusty bread, if desired.