In a large pot, melt the butter over medium heat. Add the onion, celery, and carrot, and sauté until the vegetables are tender, about 5-7 minutes. Stir in the garlic and cook for an additional minute.

Add Tomato Paste and Wine

Stir in the tomato paste and cook for 2 minutes. Then, add the white wine and bring to a boil. Reduce the heat and simmer for about 5 minutes.

Add Stock and Lobster

Pour in the fish stock and add the lobster meat. Bring the mixture to a gentle simmer and cook for 15 minutes.

Blend the Soup

Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half the soup.

Add Cream and Seasonings

Stir in the heavy cream, paprika, salt, and black pepper. Heat the bisque gently until warmed through, but do not boil.

Serve

Ladle the bisque into bowls and top with oyster crackers before serving.