In a large pot of salted water, boil the lobsters for about 8-10 minutes. Once done, remove them and let them cool. Retain the cooking water for later.

Once cooled, extract the lobster meat and chop it into bite-sized pieces. Set aside the meat and keep the shells if desired.

In the same large pot, melt a little butter and sauté the chopped onion and minced garlic until soft (about 3-4 minutes).

Add the tomato paste and cook for about a minute.

Pour in the brandy and sherry, scraping up any browned bits at the bottom of the pot.

Add the reserved seafood stock and bay leaf, then let it simmer for about 20 minutes.

Remove the bay leaf and blend the soup until smooth, using a hand blender.

Stir in the heavy cream and reserved lobster meat. Season with salt and pepper to taste. Heat gently before serving.

Garnish with fresh parsley before serving.