Steam the lobster tails with 1 cup of white wine and ½ cup of water for 5 minutes. Reserve the steaming liquid. Set the lobster tails aside to cool. The colors on the shells will change from browns to bright red and pink.

Once cooled remove the lobster meat from the shells and set both the meat and the shells aside.

In a large pot heat to medium, add and melt 3 tbsp of butter. Sauté the carrots, celery, shallots, garlic, and reserved lobster shells, and cook for 5 minutes until the vegetables are slightly browned. We like to use butter instead of olive oil as it gives a nicer flavor to this dish.

Add the tomato paste and sauté for 2 minutes.

Then add the reserved liquid from steaming the lobster tails and cook for 3 minutes, whisking to combine the tomato paste, then add 2 quarts of fish stock, dried thyme, and the bay leaf, stir to blend.

Finally, add the pinch of cayenne and season with Kosher salt and fresh ground pepper, partly cover with the lid. Turn up to medium-high heat bring to a boil then reduce and let simmer for 45 minutes, stirring occasionally.

Remove the lobster shells and the bay leaf from the stockpot and discard them

In a small saucepan melt the remaining 5 tbsp of butter over medium-low heat, add the flour and whisk to make a roux.

Add the dried tarragon to the roux and whisk to combine. Then add the cognac to the roux while continuing whisking constantly.

Ladle a small amount of the soup mixture into the roux, whisking and continuing to add soup in small amounts until it is loose enough to pour into the soup. Add the roux mixture to the stockpot and simmer for an additional 15 minutes.

Turn off and allow to cool slightly.

Strain the soup through a fine-mesh strainer using a ladle or rubber spatula to force as much as possible through the strainer.

Return the soup to the stockpot and bring to a gentle simmer. Add the cream and season with Kosher salt and fresh ground pepper to taste.

Cut the reserved lobster meat into bite-sized pieces and add the chopped lobster meat to the soup heating until the lobster is warmed through. Season with salt and pepper if needed.

Serve and enjoy!!