Sautee lobster meat(cut in 3/4 inch pieces) in 2 ounces of butter. Add all the minced vegetables and garlic and cook for 5 more minutes. Slowly sprinkle in the flour and cook for another 2-3 minutes. Transfer everything into a 2 quart saucepan and deglaze the saute pan with the sherry adding everything to the saucepan. Heat the mixture until hot then slowly add the lobster stock until the soup thickens. Add the tomato paste, thyme, bay leaf, and paprika. Reduce heat and let simmer for 3 minutes.
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