Ingredients

• Lobster tails - 4 (about 1 ½ pounds)
• Butter - ¼ cup
• Onion - 1 medium, diced
• Carrot - 1 medium, diced
• Celery - 2 stalks, diced
• Garlic - 3 cloves, minced
• Tomato paste - 2 tablespoons
• Cognac or brandy - ¼ cup
• Fish stock - 4 cups
• Heavy cream - 1 ½ cups
• Bay leaf - 1
• Thyme - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Chives - for garnish

Instructions

1. 1.

   In a large pot, melt butter over medium heat.

2. 2.

   Add diced onion, carrot, and celery; sauté until soft, about 5 minutes.

3. 3.

   Add garlic and tomato paste, and cook for an additional 2 minutes.

4. 4.

   Add the lobster tails, and cook until they are just pink.

5. 5.

   Carefully add cognac or brandy, and cook for 2 minutes.

6. 6.

   Add fish stock, bay leaf, and thyme. Bring to a simmer and cook for 25 minutes.

7. 7.

   Remove lobster tails, extract the meat, and chop it finely.

8. 8.

   Blend the soup until smooth, then return to the pot.

9. 9.

   Stir in heavy cream and chopped lobster meat; simmer for another 5 minutes.

10. 10.

    Season with salt and black pepper to taste.

11. 11.

    Serve hot, garnished with fresh chives.

Nutritional Facts