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1
If using frozen lobster tails, allow to thaw completely before beginning.
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2
Split tails in half lengthwise; this is easier if you start at the fan end.
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3
Devein the tails.
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4
In a saucepan with a steamer insert and a tight-fitting lid, bring water and salt to a boil.
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5
Place lobster tails into steamer insert shell-side down; cover tightly and steam 5-7 minutes.
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6
Remove lobster and reserve steaming liquid.
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7
When cool enough to handle, remove meat from shell with a fork, preferably in one piece.
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8
Chill meat until needed.
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9
Heat olive oil in a large skillet until shimmering.
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10
Add lobster shells and saute 5 minutes until flavors are released.
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11
Without removing the shells, deglaze the pan with white wine, chicken stock and the reserved steaming water.
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12
Simmer until reduced to about 6 cups, about 45 minutes.
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13
Strain.
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14
Meanwhile, melt 1/4 cup butter in a large saucepan.
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15
Add fennel and shallot.
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16
Saute 5 minutes until soft and translucent.
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17
Add strained lobster stock, tomato, brandy, rice, tomato paste, paprika, cayenne pepper, bay leaf and thyme.
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18
Simmer 45 minutes.
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19
Remove bay leaf and thyme.
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20
Puree with immersion blender or bar blender, using appropriate safety techniques for blending hot liquids.
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21
Off heat, stir in heavy cream and lemon juice.
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22
Keep warm.
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23
Melt 1 T butter in a heavy skillet over medium-high heat.
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24
Saute reserved lobster tails until warmed through.
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25
Slice tail meat and use to garnish large bowls of soup.
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26
Serve hot.
