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Start by heating a large stock pot over medium heat with 2 tbsp butter, garlic and onion.
When the onion starts to cook down (1-2 minutes), add in the celery, carrots, paprika, thyme, cayenne, salt and pepper. Cook for an additional 5 minutes, stirring occasionally.
Add in the crushed tomatoes and white wine, stirring to combine. Cook for 3-5 minutes.
Add in the seafood broth and bay leaf. Place a lid on the stock pot and set a timer for 15 minutes.
While the bisque is cooking, begin to cook the lobster tails by boiling a pot of salted water. Once the water is boiling, add in the 2 lobster tails and cook for 3-5 minutes or until the shell turns bright red.
When the lobster is finished cooking, drain the water and remove lobster tails. Using a sharp chef's knife or kitchen scissors, cut directly down the lobster shell vertically. Once cut, squeeze the lobster so that the shell separates, remove the lobster meat and set aside.
When the bisque is finished cooking, remove the bay leaf and blend all of the ingredients (excluding the lobster) in a blender or use an immersion blender in the bottom of the stock pot. Blend until smooth.
Pour the bisque back into the pot (if using a blender) and add ½ cup half and half. Stir to combine.
Serve in a bowl with lobster meat in the middle and enjoy!