Heat the grill to 450°F.

Cut the lobsters in half, clean out the tomalley and green bits, then drizzle the flesh with olive oil and season with sea salt.

Place the lobsters on the grill, flesh-side down, and cook for 10 minutes.

Remove the 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.

When melted, 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, then 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, pressing as much liquid out of the lobsters as possible, and reserve 2 cups of the vegetables.

Place the stock and 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 crème fraîche, chives, and cracked black pepper.