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1
Working in batches and using tongs, lower lobsters into large stockpot of rapidly boiling water.
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2
Boil 5 minutes.
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3
Using tongs, transfer lobsters to platter.
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4
Cool completely.
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5
Working over bowl to catch juices from lobsters and using kitchen shears, cut tails from lobsters.
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6
Cut each tail into 3 rounds.
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7
Split open lobster heads and bodies; remove tomalley (green liver) and reserve (about 2 tablespoons total).
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8
Divide each large claw into 2 pieces, cutting 1 side open for easy removal of claw meat.
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9
Set aside lobster pieces and juices.
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10
Heat 3 tablespoons oil in heavy large deep skillet or pot over medium-high heat.
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11
Add onion and peppers; saute until slightly softened, about 5 minutes.
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12
Add tomatoes, 2 tablespoons minced fresh parsley, bay leaf, thyme, and pinch of sugar.
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13
Sprinkle with salt.
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14
Bring to boil.
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15
Reduce heat and simmer until mixture thickens, about 20 minutes.
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16
Add brandy and simmer 2 minutes.
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17
Add all reserved lobster pieces and juices to skillet; simmer 5 minutes.
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18
Mix in clam juice and 1 cup water.
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19
Bring to boil.
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20
Reduce heat, cover and simmer 10 minutes longer.
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21
Add reserved tomalley, 2 tablespoons minced fresh parsley, and minced garlic to skillet with lobster and simmer uncovered 5 minutes.
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22
Transfer lobster pieces to bowl.
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23
Transfer sauce to blender and puree until smooth, thinning with more water if desired.
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24
Season sauce to taste with salt and pepper.
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25
Transfer sauce to serving bowl.
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26
Top with lobster pieces.
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27
Sprinkle with remaining 1 tablespoon parsley and serve.
