Cook lobster tails in boiling water for about 6 minutes. Remove meat from shells carefully. Chop into small pieces. Save a few larger chunks for garnish later.

Heat butter and olive oil in a large pot. Add onion, carrot, and celery. Cook on medium heat until soft. Stir often so vegetables do not brown.

Add minced garlic and cook for one minute. Stir in tomato paste. Cook for two minutes. This step builds deep flavor for the bisque.

Sprinkle flour into the pot. Stir well to combine. Cook for two minutes. This helps thicken the soup later and gives smooth texture.

Slowly pour in seafood or chicken stock. Stir constantly to avoid lumps. Bring mixture to gentle boil. Reduce heat and simmer for 15 minutes.

Use immersion blender to blend soup until smooth. If using regular blender, blend carefully in batches. Return blended soup to the pot.

Stir in heavy cream and chopped lobster meat. Add paprika, salt, and pepper. Simmer gently for 5 to 7 minutes. Do not boil after adding cream.

Add lemon juice for brightness. Taste and adjust seasoning if needed. Serve hot. Garnish with lobster pieces and fresh parsley.