Once the lobster stock is ready, it's time to prepare the bisque. To start, add finely diced onion, carrots, and celery to a Dutch oven with 2 tablespoons butter and 1 tablespoon of olive oil. Place over medium heat and cook until softened about 5-7 minutes. Sprinkle bouillon powder, salt, pepper, and cayenne over veggies. Add minced garlic and cook for 30 seconds.
Add tomato paste and stir until all the vegetables are coated with the paste. Sprinkle flour over the mixture and cook for 2 more minutes. Pour wine and cook until the wine has reduced by half, about 5 minutes. Add lobster stock to the mixture and stir to combine. Bring to a boil and then reduce to a simmer. Cook for 30 minutes, stirring occasionally.
Remove soup from heat. Add soup to a blender, filling only about halfway full to prevent heat from building up and causing a soup explosion. Cover the blender with the lid, but removing the center hole. Using a kitchen towel, cover the hole and blend soup until completely smooth. Pour blended soup into a large pot and repeat blending process until all the soup is smooth.
Put pot over medium heat to warm up again. Once warm, remove from heat and add heavy cream. Stir to combine. Serve with warmed lobster meat (recipe below).