Add the lobster and 5 cups to water to a large pot. Bring the water to a boil and cook the lobster tails for 7 minutes.
Remove the lobster tails and set aside so they cool. Mine took about 5 minutes.
Remove the meat from the lobster tails. Keep the shells and store the lobster meat in the fridge.
Add the shells to the pot of water along with the Better than Bouillon, bay leaf, wine, salt and pepper to taste.
Bring the water to a boil. Cover and lower the heat to medium and allow the broth to cook for 25 minutes.
Place a large strainer over a large bowl. Open the pot and pour the broth and shells over the strainer to remove the shells from the broth. Set the lobster broth aside.
Using the same pot, add 3 tablespoons of butter (reserve 1 tablespoon for later) to the empty pot. When the butter has melted add the celery, carrots, and chopped onion.
Sautee the veggies for 6-7 minutes until soft.
Add the flour and stir until the flour is fully incorporated.
Add the lobster broth back to the pot along with the fresh thyme, heavy whipping cream, tomato paste, 1/2 cup dry white wine, and salt and pepper to taste.
Bring the pot to a boil and cook for 10-12 minutes until the vegetables are tender.
Use an immersion hand blender to smooth out the soup. You can also transfer it to an actual blender. Pay attention to the carrots. Those are often the hardest to blend.
Heat a skillet on medium-high heat and add the remaining 1 tablespoon of butter and the reserved lobster meat. Cook for 2-3 minutes until the lobster is cooked.
Serve the soup in bowls topped with the cooked lobster.