Instructions

1. Heat 2 tablespoons of butter in a large Dutch oven or soup pot over medium heat. When butter is sizzling, add onion, celery, and carrot; cook mire poix until golden, then add chopped tomatoes and caramelize briefly. Raise heat to medium-high, and add white wine to pot, scraping bottom of pan with a spoon to release any fond. Add lobster tails, fish stock, and chicken stock; cover and bring to a boil, then reduce heat to a simmer.

2. Cook for about 15 to 20 minutes or until lobster meat is firm and opaque. Uncover pot, and remove tails to cool, and leave pot uncovered; reduce soup for an additional 15 to 20 minutes. When tails are cool enough to handle, carefully pick out the meat, leaving in large chunks if possible. Heat a medium frying pan on medium-high heat. Add remaining butter to pan with lobster, and season the meat with salt and black pepper to taste. Fry meat briefly on all sides, then add sherry and cook until alcohol has evaporated.

3. Remove from heat and, Using and immersion blender or other heat-safe blender, puree soup until smooth, then stir in cream and fried lobster meat with the pan sauce. Season to taste with salt and pepper - serve immediately.