Lobster Soup Recipe

To cook the lobsters:
2 (1 ½ -1 ¾ lb.) lobsters
6 cups water

Place the six cups of water in the steamer, cover it, bring to a strong simmer/mild boil, and add the lobsters. They will take about 12-14 minutes. When done, remove the lobsters and allow them to cool.
Take the steamer off the heat and hold the water in reserve.                                                                   
Remove the meat from the lobsters. Reserve lobster meat, shells and bodies.

For the lobster broth:

Olive oil as needed
1 1/2 cup chopped tomatoes
1/2 cup chopped carrots
1 bunch tarragon
2 cups heavy cream

Heat the olive oil in a stockpot. Add lobster shells and sear over medium-high heat for 1-2 minutes.
Add the reserved water,  tomatoes, carrots and tarragon Cover, bring to a very gentle simmer and cook for 45 minutes. Skim off any impurities. Reduce heat and simmer for an hour.
Strain stock through a large strainer into a clean saucepan.
Return strained stock onto the stove and simmer for a few hours until it has reduced to one cup of liquid. Add the heavy cream and cook until it has reduced to 2 cups.
Serve lobster broth with reserved lobster meat and garnish with chopped chives.