Preparation time: 15 minutes
Cooking time: Under an hour

1. In a large pot sweat the onion, garlic, tomatoes and herbs in the butter for approximately 5 minutes without color.
2. Add the wine and brandy, reduce the liquid by half on high heat. (Do not worry if the alcohol in the brandy burns).
3. Add the cream and lobster stock to the pot next, bring to the boil. After the soup has boiled simmer it on medium heat for approximately 15 minutes, whisking the soup occasionally. The soup should now be thicker and coat a spoon. Whisk in the coral if available, boil the soup one more time, and season to taste, add the lemon juice.
4. Strain through a fine strainer and serve.