2 (7-ounce) cooked lobster tails, thawed if frozen

6 tablespoons unsalted butter

2 cups chopped yellow onion

1 cup chopped celery

4 cloves garlic, crushed and peeled

2 bay leaves

2 tablespoons fresh thyme leaves

¼ cup all-purpose flour

¼ cup no-salt-added tomato paste

¼ cup brandy

4 cups seafood stock or lobster stock

2 cups no-salt-added chicken broth

½ cup heavy cream

1½ tablespoons lemon juice, divided

2 teaspoons sherry vinegar

¼ teaspoon cayenne pepper

¼ teaspoon salt

Finely chopped fresh chives (optional garnish)

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Use kitchen shears to cut lobster shells lengthwise, remove the meat, and set aside. Break shells into large pieces.
In a large saucepan, melt butter over medium heat. Add shells, onion, celery, garlic, bay leaves, and thyme. Cook about 10 minutes until vegetables soften.
Sprinkle in flour, stir for 2 minutes, then mix in tomato paste. Add brandy and cook until mostly evaporated.
Pour in seafood (or lobster) stock and chicken broth. Bring to a boil, reduce to low, and simmer 30 minutes.
Working in batches, blend the mixture until smooth. Strain each batch twice through a fine-mesh sieve, pressing to extract liquid. Discard solids.
Return strained soup to pot. Stir in cream, 1 tablespoon lemon juice, vinegar, cayenne, and salt.
Toss reserved lobster meat with ½ tablespoon lemon juice. Ladle soup into warm bowls, garnish with lobster chunks and chives, if desired.