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1
First make sure that your lobster tails are completely thawed if you purchased frozen. If they aren't, take the time to thaw them.
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2
Cut each tail in half with scissors. De-vein the split tail if there is a vein. Steam the lobster tails, shell-side down in 4 cups of boiling salted water (use 1/2 tablespoon of salt in the water). I steamed my lobster in a steaming basket. Steam for 7 minutes. When done, set the lobster tails aside to cool. Reserve the water-you'll use it later for the stock.
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3
Once the lobsters are cooled remove the meat from the shell (save the shells). Refrigerate the lobster meat until ready to serve.
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4
In a stock pot over medium-high heat, saute the lobster shells in 2 Tablespoons olive oil for five minutes. De-glaze the pan by adding the white wine, chicken stock and reserved lobster water (the water from the steaming of the tails). Simmer for 45 minutes.
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5
While the stock is simmering, chop the celery and shallots. Put 1/4 cup butter in a saute pan over medium heat. Add the celery and shallots and saute until fragrant.
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6
After 45 minutes, remove the soup from the heat. Strain out the shells and discard them, leaving the soup mixture in the pot.
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7
Add the celery, shallots, diced tomatoes, brandy, raw white rice, tomato paste, paprika, cayenne, bay leaf and thyme sprig to the soup. Simmer for an additional 45 minutes. Then remove the soup from the heat and remove the bay leaf and thyme sprig. Blend the soup using either a blender or an immersion blender. I personally like to use my immersion blender for soups. If you use a blender, do it in batches and be careful! Stir in the heavy cream and fresh lemon juice. You can make this portion of the soup earlier in the day and reheat it when you are ready to serve it.
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8
At the last minute, saute the lobster meat in a tablespoon of butter over medium heat until warm. Place some of the lobster tail into your soup bowls and add a couple ladles full of soup.
