Fill a large pot with 6 cups of water and set over high heat.
Stir in 1 teaspoon salt and bring to a boil.
Add the lobster tails to the boiling water; cover with a lid and continue to boil for 4 to 5 minutes, or until cooked through and lobsters are bright red. If cooking frozen lobsters, they may need a minute or two longer to cook.
Remove cooked lobster tails from water and set aside to cool.
When the lobsters are cool enough to handle, remove the meat from the shells.
Chop up the meat into bite-sized pieces and set aside.
In the meantime, set a dutch oven or heavy soup pot over medium heat.
Add olive oil and butter to the pot and heat it up.
To the hot oil add onions, celery, and carrots.
Stir in fresh thyme, rosemary, and season with salt and pepper.
Cook for 5 to 6 minutes, or until soft tender.
Stir in garlic and cook for 20 seconds.
Add tomato paste and stir to coat all the veggies; cook for 2 minutes.
Sprinkle flour over the veggies and cook for 1 more minute.
Pour in seafood stock and wine; stir to combine.
Add bay leaf; reduce heat to a simmer.
Let simmer for about 30 minutes, stirring occasionally.
Remove bay leaf.
Using an immersion blender, blend the soup until smooth. You can also use a regular blender or food processor, but don’t blend all the soup at once; blend in batches.
Stir in heavy cream and reserved lobster meat; cook for 5 more minutes, or until heated through.
Taste for salt and pepper; adjust to taste.
Garnish with fresh parsley and serve.