Making fish stock was definitely worth the effort. However you can easily substitute bottled clam juice for this recipe.
Be creative about the garnishing. I used homemade Creme Fraiche, chives, and lobster claw meat.
Makes 6 to 8 servings
1 pound of frozen lobster meat
2 tablespoons olive oil
1 onion, sliced
1 large celery stalk, sliced
1 small carrot, sliced
1 garlic head, cut in half crosswise
1 tomato, sliced
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh thyme
2 bay leaves
8 whole black peppercorns
1/2 cup brandy
1/2 cup dry Sherry
4 cups fish stock or bottled clam juice
1/4 cup tomato paste or more if you like brighter red color
1/2 cup whipping cream
2 teaspoons cornstarch
1 tablespoon water
Heat olive oil in heavy large pot over high heat and next 9 ingredients. Mix in brandy and Sherry. Boil until almost all liquid has evaporated, about 4 minutes. Add fish stock, Simmer 1 hour.
Strain soup through sieve set over large saucepan, pressing firmly on solids. Whisk tomato paste into soup. Simmer until soup is reduced to 3 cups, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
Thaw frozen lobster meat overnight in the refrigerator.
Add cream to soup and simmer 5 minutes. Dissolve cornstarch in 1 tablespoon water. Add to soup and boil until slightly thickened, about 2 minutes.
Bring meat to almost room temperature. Taking out the claw meat for garnish later, chop rest of the meat coarsely and equally distribute into six warmed soup bowls. Ladle hot soup over the meat into bowls. Garnish and serve immediately.