4 tablespoons butter
1 medium onion, finely chopped
1 shallot, finely minced
2 carrots, peeled and finely chopped
2 stalks celery, finely chopped
2 cloves garlic, minced
Kosher salt, to taste
Freshly ground black pepper, to taste
1-2 dashes of Tabasco hot sauce
1 teaspoon Worcestershire sauce
2 tablespoons tomato paste
1 teaspoon smoked paprika
2 tablespoons all-purpose flour
4 cups stock, preferably lobster (fish works too)
3/4 cup dry Sherry
1/2 cup Cognac
1 bay leaf
3 sprigs fresh thyme
1/2 cup heavy cream
1 pound cooked lobster meat, chopped
Finely chopped chives, garnish
Lobster claw meat, cooked, optional for garnish
Heat butter in a large, heavy stock pot over medium high heat. Add onion, shallots, carrots, and celery to the butter. Cook until soft, about 7 minutes. Add garlic and cook one minute. Season with salt and pepper. Stir in Tabasco, Worcestershire sauce, tomato paste and smoked paprika. Cook until tomato paste coats vegetables, about 2 minutes. Sprinkle in flour and cook, 1 minute more.
Pour in stock, Sherry and Cognac. Add bay leaf and thyme. Reduce heat and let simmer until liquid is reduced and flavors marry, stirring occasionally, 30 minutes.
Remove bay leaf and thyme and purée with an immersion blender until very smooth. Return to medium-low heat and stir in heavy cream and lobster meat, cook until warm, about 5 minutes.
Before serving, garnish with chives and lobster claw meat.