Step 1

Melt butter in a large, heavy-bottomed pot or Dutch oven over medium heat.

Step 2

Add the onion, celery, carrots and garlic. Season with salt and white pepper, then cook, stirring frequently, until softened but not browned, about 8 minutes.

Step 3

Add the tarragon, tomato paste, cayenne and paprika, then stir until the tomato paste is dispersed.

Step 4

Add the flour, then stir until incorporated.

Step 5

Add the white wine and sherry, then increase the heat to medium-high and stir until the liquid is absorbed.

Step 6

Add the lobster stock, thyme and bay leaf. Season with salt and white pepper, then cover and simmer until the vegetables are very tender, about 20 minutes.

Step 7

Remove the thyme sprig and bay leaf, then puree the soup until it's totally smooth. You can use an immersion blender or do it in a regular blender in batches.

Step 8

Make sure the soup is very smooth with no remaining lumps or graininess. You may have to run your blender for a long time to achieve this. If your blender can't get it super smooth, strain the soup through a fine mesh strainer.

Step 9

Place the soup back on the stove over medium-low heat. Add the heavy cream and sherry vinegar, then stir to combine.

Step 10

Taste and adjust seasoning as needed.

Step 11

To serve, divide lobster meat among bowls, setting aside some for garnish if desired. Ladle hot soup over  top, then sprinkle with remaining lobster meat and chives. Serve immediately.

Step 12

Add the onion, celery, carrot, garlic, peppercorns, thyme, bay leaves and lobster/shrimp/crab sells to a large stock pot. Press down to condense any space between the ingredients.

Step 13

Add water to cover, then bring up to a boil. Lower the heat so the water is gently simmering and cook for 20-30 minutes.

Step 14

Strain. Store lobster stock in mason jars or plastic quart containers. Yield will vary. Stock can be frozen for up to 6 months.