Ingredients

• 2 whole lobsters (1.5 lbs each) or 4 lobster tails
• 4 tablespoons butter
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1/4 cup tomato paste
• 1/3 cup brandy or cognac
• 1 cup dry white wine
• 6 cups fish or seafood stock
• 1 cup heavy cream
• 2 bay leaves
• 1 teaspoon paprika
• Pinch of cayenne pepper
• Salt and white pepper to taste
• Fresh chives for garnish

Instructions

1. Cook lobsters in boiling salted water for 8-10 minutes. Remove meat from shells and chop into bite-sized pieces. Reserve shells.
2. In a large pot, melt butter over medium heat. Add lobster shells and cook for 5 minutes, crushing slightly to release flavor.
3. Add onion, carrots, celery, and garlic. Cook for 5 minutes until softened.
4. Stir in tomato paste and paprika. Cook for 2 minutes.
5. Carefully add brandy and flambé (or just cook until alcohol evaporates). Add white wine and reduce by half.
6. Add seafood stock, bay leaves, and cayenne. Simmer for 30 minutes.
7. Strain the broth through a fine-mesh sieve, pressing on solids to extract all flavor. Discard shells and vegetables.
8. Return broth to pot. Stir in heavy cream and half the lobster meat. Simmer for 5 minutes.
9. Blend soup until smooth with an immersion blender. Season with salt and white pepper.
10. Ladle into bowls, top with reserved lobster pieces and fresh chives.