Bring a large pot of salted water to boil, add the lobsters and cook until they turn lightly red.
Transfer the lobsters to an ice bowl to cool.
Remove the meat from the claws and tails keeping the shells.
Remove the lobster tails and set aside.
Cut the body in half and extract the meat.
Melt the butter in a large pot.
Add the tomato, celery, onion and shallot and cook until the sauté becomes shiny and translucent - about 15 minutes.
Turn up the stove to a medium heat and add the crushed lobster shells.
Keep on stirring for 5 minutes, then add 150 ml of brandy, the fish stock and cook until it is reduced by half - another 15-20 minutes.
Pour the mixture through a fine-mesh strainer into a large bowl, discarding the solids.
Blend all the mixture until smooth and velvety.
Stir in the cream, chopped tarragon and parsley and bring it to the boil.
Reduce the heat and simmer for 20 minutes.
Mix in the remaining butter and brandy.
Add the lobster meat reserving a few of the larger pieces for garnish.
Season to taste with salt and pepper, add fresh chopped parsley and serve with homemade croutons.