Heat the Traeger grill to 450 degrees F.

Cut the lobsters in half and clean out the tomalley and green bits.

Drizzle the lobster flesh with olive oil and season with sea salt.

Place the lobster flesh side down on the grill and cook for 10 minutes.

Remove the lobster flesh from every nook and cranny, then break down the lobster shells into small pieces.

Heat a deep pan, then add the olive oil and 2 tablespoons of butter and melt together.

Add the lobster shells and cook for 8 minutes, turning every now and then.

Add the onion, carrot, and celery, season with salt, and cook until softened, about 8-10 minutes.

Add the garlic and tomato paste and cook for 2 minutes.

Add the brandy and reduce until almost entirely evaporated.

Add the white wine and reduce by half.

Add the stock, herbs, and a pinch of salt, bring to a simmer and cook for 1 hour.

Strain the mixture, pressing as much liquid out of the lobster shells as possible, and reserve 2 cups of the vegetables.

Place the stock and reserved vegetables in a blender and blend until smooth.

Add cream and 2 tablespoons of butter and heat over low heat until smooth.

Heat a skillet over medium heat and add the remaining butter and lobster meat and heat through.

Plate up, stir in some of the lobster meat, then top with croutons, more lobster meat, a dollop of creme fraiche, chives, and cracked black pepper.