Melt 4 Tbl of butter in a stock pot, or Dutch oven, over medium heat. Add shallot, carrots, and celery, and sauté until the shallot is translucent, and the carrots and celery are tender.
Add flour to vegetables, and stir well, until flour is combined to form a rue, and starts to lightly brown.
Add 1/2 cup brandy to mixture, and cook for 1-2 minutes, until rue has been dissolved, and alcohol has slightly cooked down.
Add full carton of stock to mixture, and allow to simmer for 5-10 minutes.
Either using an immersion blender, or in small batches in a standard blender, blend soup until smooth. Be careful, as it will be hot! If using a standard blender, make sure your pitcher is heatproof.
In a separate pan, melt remaining 4 Tbl of butter, over medium heat. Add garlic, and lobster meat, and season with salt and pepper. Sauté approximately one minute, or until lobster is mostly cooked, and coated in butter.
Add 1/4 brandy, and sauté for about one additional minute. Be careful not to overcook your lobster. It is cooked when it is white, and slightly firm to the touch.
Remove cooked lobster from the pan, and set aside.
Add remaining pan juices, heavy cream, lemon juice, tomato paste, and spices, to the bisque, and heat through.
Divide lobster meat between individual soup bowls, adding any residual juices to the soup pot.
Pour bisque over lobster, into soup bowls, serve, and enjoy.
May be served with additional cream drizzled on top, if desired.