Prepare Lobster Tails:

Boil clam juice, seafood broth, and chicken stock along with bouillon in a saucepan.
Boil for 5 minutes, then add lobster tails.
Boil for 6 minutes. If using shrimp, boil for 4 minutes.
Check lobster internal temperature (130-135°F/55C) and transfer to the fridge to cool for 5 minutes.
Cut tails open, peel off shells, and refrigerate meat.
Prepare Ingredients:

Chop lobster shells, onion, celery, carrots, and press garlic.
Infuse Flavor:

In a large soup pot, heat olive oil, butter, and lobster shells over medium heat for 5-6 minutes.
Cook Vegetables:

Strain out shells, return pot to heat, and add chopped veggies with a pinch of salt.
Sweat veggies for 5-6 minutes, avoiding browning.
Create Roux:

Add chili flakes, paprika, and flour. Stir and cook to create a roux.
Add tomato paste and combine with roux.
Cook Bisque:

Add lobster cooking liquid, bring to a boil, cover, and simmer for 15 minutes until veggies soften.
Stir in cream, simmer for an additional 5 minutes.
Blend Soup:

Use an immersion blender to puree the soup for at least 3 minutes until smooth.
Alternatively, use a standard blender.
Season and Finish:

Taste for seasoning, add salt to taste, and a small amount of sugar to enhance lobster flavor.
Chop 1 lobster tail into bite-sized pieces and finely chop the rest. Stir in chopped lobster meat and let it warm through.
Serve:
Garnish ans serve

Enjoy