If using raw lobster tails: remove lobster from shells and cut into 1" pieces. Set aside. Optional: simmer lobster stock with lobster tail shells for extra flavor as soup cooks (add one cup water to prevent over reducing stock).

Add olive oil to medium sized sauce pan and heat over medium high heat until light and shimmery.

Sauté onion and garlic and cook until soft and fragrant, about 5 minutes.

Stir in wine, sauces, and herbs.

Stir in the tomato paste and reserved lobster stock (if you've been simmering it with lobster tail shells, remove and strain to ensure there are no bits of shells).

Simmer 8 minutes, do not let boil.

Puree mixture with immersion blender (or in a blender or food processor).

Return mixture to pot (with the heat off) and add in heavy cream, whisking vigorously to combine as you add cream.

Return to medium high heat and add in butter and lobster tail.

If using raw lobster, cook until lobster meat is bright red and opaque white, about 4 minutes (it should not look grey at all, since lobster meat is diced it will cook quickly.)

If using pre-cooked lobster, rinse thoroughly and give a rough chop to be 1" pieces if claw or tail meat is in large chunks. Add to bisque.

Continue to simmer for another 5-10 minutes, until thick.

Remove from heat and serve.

Top with diced chives or scallions to garnish, optional.