Lobster Sauce for Ravioli

0 Prep the Veggies and Lobster - Dice the onion, carrots, and celery, and set them aside with the bay leaf. Using a sharp knife or kitchen shears, cut along the top of each lobster shell to make it easier to remove the meat later. This simple step saves hassle later.
1 Sear the Lobster Tails - Melt butter in a large pot over medium-high heat. Add the lobster tails and cook for about 3 minutes, flipping halfway through, until the shells are bright red and the meat turns white.
2 Sauté the Aromatics - Remove the lobster tails from the pot and add carrots, celery, onion, and bay leaf to the pot. Sauté on medium heat until the veggies soften and smell amazing.
3 Chop the Lobster Meat - Once the lobster has cooled slightly, remove the meat from the shells and finely chop. Set the meat aside because you can add it back later to the sauce or use it to make Lobster Ravioli. .
4 Build the Flavor - Add the wine and tomato paste to the pot with the veggies. Cook for about 2 minutes. Add the empty lobster shells back in along with the garlic, stirring to coat everything.
5 Thicken the Sauce - Sprinkle in the flour, paprika and salt and stir to thicken the base, and let it cook for a couple of minutes. Pour in the seafood stock and mix to combine, making sure to get all the flavor bits from the pan.
6 Simmer - Bring the pot to a boil, then reduce to a gentle simmer. Let it simmer for about 30 minutes to extract all the lobster flavor. Strain the broth and return the smooth liquid back to the pot.
7 Add in Cream - Pour in the heavy cream and give the sauce a stir. This should be smelling great!
8 Final Simmer - Bring the sauce back to a light boil, then reduce to a simmer. Cook for about 15 minutes until it thickens to your liking.