Step 1

Melt 2 tbsp butter in a soup pot over medium heat.

Step 2

Add shallot, carrot and celery, sauté for about three minutes.

Step 3

Stir in thyme, tarragon, smoked paprika, salt, pepper and bay leaves, sauté for another two minutes.

Step 4

Add garlic, sauté for one minute.

Step 5

Stir in tomato paste and cook until paste has melted and is coating the vegetable mixture.

Step 6

Stir in flour until mixture is well coated.

Step 7

Remove pan from heat, add brandy and stir until evaporated.

Step 8

Stir in wine and cook for 1 minute.

Step 9

Stir in seafood stock.

Step 10

Add tobasco sauce.

Step 11

Bring mixture to a boil.

Step 12

Reduce heat and simmer for 10 minutes, uncovered.

Step 13

While mixture simmers, remove lobster meat from the shells and chop into bite size pieces.

Step 14

Add half of the lobster to the bisque, cover and simmer for 30 minutes.

Step 15

Puree mixture with an immersion blender or in batches in a regular blender until very smooth.

Step 16

Stir in half and half and bring to a simmer.

Step 17

Melt remaining butter in a saute pan.

Step 18

Sauté remaining lobster until cooked through.

Step 19

Divide lobster between 4 bowls and ladle bisque over the top.

Step 20

Garnish with chopped parsley, if desired.