Poach lobster tails in salt and water for about 5 minutes or until cooked through. Remove and reserve water for stock. When cool, remove meat from the shell and set both aside.
In a large pot, heat olive oil over medium high heat, add onions, fennel and cook till soft. Stir in garlic and cook for 1 minute. Add the tomato paste and cook until mixture becomes a deep purple, about 5 minutes.
Add the wine and deglaze the brown bits. Stir in the thyme, bay leaf, paprika, cayenne pepper, chicken broth, reserved stock and tomato puree. Return lobster shells to pot and simmer for 45 minutes to reduce.
Remove the shells and blend the mixture until smooth. Stir in the cream and lemon juice.
Chop lobster into bite size and place in bowls. Ladle the soup over meat and garnish with fennel fronds. Enjoy!
Recipe by Cooking Inspired By Love at https://cookinginspiredbylove.com/lobster-bisque/