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1.
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Blanch the lobsters for 4 minutes in a large pot of boiling fresh sea water or salted water.
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3
Remove from water, punch a little hole in the top of each head and allow to drain.
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4
Break off the claws and the tail.
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Remove the tomalley from the body and set aside in the refrigerator.
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Shuck the meat, chop into large bite-size pieces and set aside in the refrigerator.
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Be sure to remove intestinal tracts from the tails.
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2.
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Place all the shell and bodies in a large saucepan and barely cover with water (about 2 1/2 quarts).
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Add the onion and bay leaves.
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Bring to a boil, skim, and reduce to simmer.
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3.
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Peel and seed the tomatoes.
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Put the seeds and juice into the lobster stock and cut the tomato into medium dice; set aside.
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Pick the chervil off the stems.
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Add the stems to the stock and coarsely chop the chervil leaves; set aside.
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4.
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After the stock has simmered for about 1 hour, add the heavy cream; simmer about 20 minutes more.
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5.
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Simmer the leeks and carrots in butter in a soup pot until they begin to get tender (about 5 minutes).
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Now add the tomatoes and lobster meat and simmer 2 or 3 minutes more.
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Strain the creamy lobster stock into the soup pot (you should have about 6 cups of liquid).
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Season to taste with salt, pepper and cayenne pepper and sprinkle with chervil.
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Serve with tomalley croutons.
