If you are using frozen tails be sure they are completely thawed out before splitting them. In a large pot steam the lobster tails shell-side down in 4 cups salted water for 5 minutes. Transfer the tails to a plate and allow to cool. Reserve the steaming water for the stock. When cool enough to handle remove the tail meat from the shells in one piece and set aside.
In a large pot heat the extra virgin olive oil over medium-high heat and sauté lobster shells for 5 minutes. Deglaze the pan (leaving the shells inside) with 2 cups of wine, 3 cups of chicken stock and 4 cups reserved lobster water from the steaming of the tails. Simmer for about 45 minutes until reduced to 6 cups. Strain.
In the meantime sauté fennel and onion in ¼ cup of butter for 4-5 minutes. Sprinkle with flour, stir to combine and ensure there are no lumps. Pour in strained lobster stock, diced tomato, brandy, tomato paste, paprika, cayenne pepper, bay leaves and thyme. Simmer 45 minutes, remove bay leaves and thyme sprigs and blend the mixture with an immersion blender untill smooth. Stir in the cream and lemon juice. Keep warm.
Cook the Tortelloni according to package instructions. In the meantime sauté the lobster meat in one tablespoon of butter over medium-high heat just until warmed through. Chop or slice the lobster meat in the size of your choosing.
Divide Tortelloni among your soup plate. Ladle the bisque, pour over the Tortelloni, add lobster meat and garnish with fennel fronds, pepper and paprika. Serve immediately.