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1
Bring large pot of water to boil.
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2
Add lobsters head first and boil until cooked through, about 8 minutes.
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3
Using tongs, transfer lobsters to large bowl.
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4
Reserve 2 cups cooking liquid.
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5
Cool lobsters.
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6
Working over large bowl to catch juices, cut off lobster tails and claws.
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7
Crack tail and claw shells and remove lobster meat.
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8
Coarsely chop lobster meat; cover and chill.
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9
Coarsely chop lobster shells and bodies; transfer to medium bowl.
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10
Reserve juices from lobster in large bowl.
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11
Heat olive oil in heavy large pot over high heat.
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12
Add lobster shells and bodies and saute until shells begin to brown, about 8 minutes.
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13
Add onion and next 8 ingredients (celery through peppercorns).
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14
Mix in brandy and Sherry.
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15
Boil until almost all liquid has evaporated, about 4 minutes.
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16
Add fish stock, reserved 2 cups lobster cooking liquid and lobster juices.
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17
Simmer 1 hour.
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18
Strain soup through sieve set over large saucepan, pressing firmly on solids.
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19
Whisk tomato paste into soup.
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20
Simmer until soup is reduced to 3 cups, about 15 minutes.
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21
(Can be prepared 1 day ahead. Cover and refrigerate.) Add cream to soup and simmer 5 minutes.
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22
Dissolve cornstarch in 1 tablespoon water.
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23
Add to soup and boil until slightly thickened, about 2 minutes.
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24
Mix lobster meat into soup and stir to heat through.
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25
Ladle soup into bowls.
