Place butter, minced shallots and garlic in a microwave safe bowl and microwave on high for 2-3 minutes, or until shallots and garlic are translucent.
Place tomatoes, carrots, celery, minced shallots and garlic into the Instant Pot.
Add chicken broth and spices to the Instant Pot.
If you're using full lobster tails, use a knife to cut off the fan at the end of the lobster and add those to the pot, otherwise place the frozen lobster into the Instant Pot.
Set the Instant Pot for four minutes.
Once the pot comes to full pressure and completes the four minute cook cycle, allow the Instant Pot to naturally release the pressure.
*If you've used lobster tails take them from the pot and remove the flesh from the tails at this time.
Using an immersion blender, puree the soup mixture to desired chunkiness. I like a medium puree.
Add the cream and stir.