Bring a large pot of water to a boil. Add the lobsters and cook for 8-10 minutes. Remove the lobsters from the pot and let them cool. Once cool enough to handle, remove the meat from the shells and chop into bite-sized pieces.

In a large pot, melt the butter over medium heat. Add the carrot, celery, onion, and garlic. Cook until the vegetables are tender, about 5 minutes.

Stir in the tomato paste, paprika, dried thyme, and bay leaf. Cook for 2 minutes.

Add the brandy and cook until the liquid has almost evaporated, about 2 minutes.

Pour in the seafood stock and bring to a simmer. Cook for 20 minutes.

Remove the bay leaf from the pot. Use an immersion blender or transfer the soup to a blender and blend until smooth.

Return the soup to the pot and stir in the heavy cream and chopped lobster meat. Cook for an additional 5 minutes to heat through.

Season with salt and pepper to taste.

Serve hot, garnished with chopped fresh parsley.