1Instructions
- 1
Begin by cooking the lobsters in boiling water for about 8-10 minutes until they are bright red. Remove them from the pot and let them cool.
- 2
Once cooled, remove the meat from the shells and set it aside. Reserve the shells for later use.
- 3
In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- 4
Stir in the flour and cook for about 2 minutes, stirring constantly.
- 5
Add the brandy and white wine to the pot, and cook for another 2 minutes to allow the alcohol to evaporate.
- 6
Add the seafood stock, diced tomatoes, and reserved lobster shells to the pot. Bring to a boil, then reduce the heat and let it simmer for 30 minutes.
- 7
Remove the lobster shells from the pot and discard them.
- 8
Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender in batches and blend until smooth.
