In a large pot, bring the water with ½ teaspoon of salt to a boil. Add lobster tails and cook for 5 minutes, until bright red. Remove the lobster tails with tongs and let cool until you can handle them.

Remove the lobster meat from the shells, then return the shells to the water and simmer for 20 minutes.

Strain the broth through a fine mesh sieve to remove and shell pieces and set broth aside.

Chop the lobster meat into small pieces, reserving a few larger pieces for garnish.

In a large dutch oven or pot, melt the butter over medium heat. Add the onion, carrot and celery, and saute for 8-10 minutes, until softened.

Stir in minced garlic, tomato paste, herbs de Provence (or Italian seasoning), the remaining ½ teaspoon of salt, and pepper. Cook for 1-2 minutes.

Add the wine and deglaze pan to remove any burnt bits stuck to the bottom. Let simmer for 2-3 minutes, until the wine slightly reduces.

Add in 3 cups of the lobster stock you made above. Bring to a boil, then reduce to low and simmer for 20 minutes.

Transfer the soup to a blender and blend for 1 minute on high speed. Alternatively, you can use an immersion blender, but it may not end up quite as smooth.

Return the soup to the pot, then stir in heavy cream and lobster meat, reserving some for garnish.

Continue cooking over low heat for 5 minutes, until warm.

Garnish with remaining lobster to serve. (If you like, I also like to garnish with a drizzle of cream and a sprinkle of chopped fresh parsley.)