Boil water in large pot. Add pinch salt. Cook lobster tails 7-8 minutes until shells turn bright red. Cool in ice water. Remove meat.

Chop into chunks. Save shells for stock flavor.

Crush saved shells with knife back. Return to hot water with bay leaf. Simmer 15 minutes. Strain through mesh sieve. Get 4 cups rich stock. Discard shells now.

Melt 2 tablespoons butter in soup pot. Add onion, shallots, celery, carrots. Cook 6 minutes over medium heat. Softens sweetly. Add garlic last minute. Fragrant aroma fills kitchen.

Sprinkle flour over vegetables. Stir 2-3 minutes constantly. Cooks out raw taste. Slowly whisk in white wine. Smooths perfectly. No lumps form here.

Pour in strained lobster stock. Add tomato paste, paprika, bay leaf. Bring to simmer. Cook uncovered 25 minutes. Broth thickens beautifully. Flavors marry.

Fish out bay leaf. Blend soup smooth with immersion blender. Or careful batches in regular blender. Return to pot. Stir in cream and brandy slowly. Add lobster chunks. Warm gently 5 minutes.

Taste carefully. Add salt, white pepper. Garnish with chives. Serve immediately in warm bowls. Silky smooth perfection achieved.