To Cook the Lobster Tails

Fill a large dutch oven with water and bring to a boil

Add thawed lobster tails and bring back to a boil

Reduce heat to medium and simmer about 6 minutes or until the internal temperature reaches 180 degrees

Remove the lobster tails, reserving the lobster water, and allow to cool

Using a sharp knife or kitchen shears, cut the lobster in half lengthwise

Remove the lobster meat, reserving the shells, and chop into small pieces

To Make the Lobster Broth

In a large dutch oven, over medium heat, melt 2 Tbsp butter

Add the shallot, carrot, celery, and garlic and sautee for about 3 minutes

Whisk in the tomato paste and cook another 3 minutes

Add the wine and the cognac to the pan and cook another 2-3 minutes

Add the lobster shells, 2 cups of the lobster water, seafood broth, thyme, bay leaf, and salt

Bring to a boil, then reduce heat to medium and simmer covered for 1 hour

Strain the broth through a fine sieve

To Make the Bisque

In a large dutch oven, over medium heat, melt 4 Tbsp butter

Whisk in the flour and cook 3-4 minutes until the mixture begins to brown and smell nutty

Whisk in the lobster broth and the heavy cream and bring to a simmer

To Serve

Divide the lobster meat between 6 soup bowls

Pour 1/6th of the lobster bisque over each bowl