In a saucepan, melt the butter over medium heat. Add leeks and garlic and saute until leeks are soft.
Add the clam juice, smoked salmon, crushed tomatoes, parsley, dill, pepper, smoked paprika, Old Bay seasoning, and red pepper flakes. Cook until heated through.
Put flour in a small bowl. Slowly add the milk, beating with a wire whisk until smooth. Mix in the heavy cream. Stir the mixture into the soup.
Add fresh salmon and salt and simmer for 10 more minutes.
Using an immersion blender or a food processor, purée the soup until smooth. You can leave some chunks or not purée at all if you like chowder-like soup.
For the lobster tails
If using frozen, taw your tails by dropping them into cold water for at least 30 minutes. You’ll know that the tails are ready when they feel flexible.
Preheat oven to 375 degrees Fahrenheit. Next, with shears or a sharp knife cut lengthwise through the top of the lobster shell starting from the base and going toward the end of the tail.
Remove the digestive tract once you’ve cut through the shell (the dark-colored vein that runs along the length of the tail).
Then carefully pry the shell open with your hands. Starting at the base of the tail (the wide end), begin carefully loosening the meat from the bottom of the shell, but be sure to keep the meat attached at the tail end of the shell.
Next, lift the meat through the opening and place it on top of the shell.
Place the tails on a baking pan. Rub the meat with olive oil and sprinkle with smoked paprika for great flavor and color.
Bake the tails for exactly 1 to 1 ½ minutes per ounce. You’ll know that tails are done when the meat is white and firm with no gray coloring or translucency.
Serve the tails with bisque and melted butter.
Drizzle lobster tails with fresh lemon juice if you prefer.
Add your favorite hot sauce to the soup if you like it spicy.