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1
Place the lobsters in a large pot of boiling water for 5 minutes.
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2
Remove them and place in a large bowl of ice water, to cool.
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3
Remove the claw and tail meat.
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4
Cut the tail meat into 1-inch pieces.
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5
Cut the claw in half lengthwise.
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6
Set both aside.
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7
Roughly chop the shells.
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8
Heat 2 tablespoons of the olive oil in a large pot over medium heat.
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9
Add chopped shells to cover the bottom of the pot in one layer.
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10
Cook in the oil until deep red, about 5 minutes.
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11
Add the remaining shells and cover with chicken broth.
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12
Add the tomatoes and simmer gently over medium heat until it reduces to 1 1/2 quarts, about 30 to 40 minutes.
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13
Strain, set the lobster broth aside and discard the shells.
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14
In a soup pot over medium heat, saute the onions in 1 tablespoon of olive oil until golden, about 5 minutes.
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15
Add the potatoes and cover with the lobster broth.
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16
Simmer gently until the potatoes are tender but firm, about 5 minutes.
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17
Meanwhile, put the egg yolks in a glass or ceramic bowl, whisk in the lemon juice and set aside.
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18
Heat the remaining 2 tablespoons of olive oil in a saute pan over high heat until hot.
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19
Add the lobster meat, and quickly saute, about 3 minutes.
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20
Add the lobster meat to the soup, whisk 1 ladle of soup into the yolk-and-lemon mixture, and slowly add it back into the soup pot.
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21
Do not allow the soup to boil.
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22
Season to taste with salt and pepper.
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23
Ladle the soup into 6 bowls and garnish with chives.
