1. Split the lobster in half, starting from the head. Remove the gravel sac with a spoon. Crush the head into pieces.

2. In a saucepan, pour in the oil. Add the lobster pieces to color them over high heat. Cook for 5 minutes over medium heat, turning occasionally.

3. Remove the tails and add the shallot and leeks; cook for 4 minutes over low heat.

4. Add the tomato paste and white wine, and let reduce by half. Add the fish stock and garlic, and cook over low heat for 45 minutes. Add the cream.

5. Blend the bisque with an immersion blender. Strain the mixture through a fine-mesh sieve, pressing down on the solids.

6. Return the bisque to a clean saucepan; add the cream and reheat over low heat for 5 minutes.

7. Check the seasoning and add a pinch of paprika before serving hot.