In a large stockpot, heat the oil over medium-high heat and add the shallots, garlic, leeks, and celery. Sauté until the leeks begin to soften.
Add the white wine, Worcestershire sauce, Tabasco sauce, and thyme. Simmer on low for 3 minutes, and then add the sherry, water, and lobster bouillon. Bring to a simmer and whisk until the bouillon is dissolved. Add the tomato paste and bay leaves and simmer on low for 8-10 minutes.
Add the heavy cream and lobster meat. Bring to a simmer and remove from the heat. Whisk in the butter and stir until melted.
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