Heat the olive oil in a large, deep skillet and add the lobster tails. Sear in the hot oil, tossing occasionally, until the shells have started turning red and the meat is golden, about 5 minutes. Reduce the heat, remove the lobster pieces and set them on a platter to keep warm.
In the same skillet, sauté the onion until tender and lightly colored, about 7 minutes. Add the shallots and garlic and the lobster pieces, including the shell. Pour the cognac over, and while holding your head back and away from the skillet, ignite the brandy with a lighter. When the flames subside, stir in the tomatoes, parsley, tomato paste, tarragon, thyme, bay leaf, white wine and lobster stock. Bring the mixture just to a boil, cover, reduce the heat to low and simmer for 20 minutes.
Remove the lobster pieces. Remove the lobster meat from the shells if desired. Strain the sauce into a clean pot, pressing the solids well to extract as much flavor as possible. Bring the cooking juices to a boil and boil to reduce by half or until they begin to thicken slightly. Reduce the heat and whisk in the pieces of cold butter so they melt gently into the sauce.
Season to taste with lemon juice, salt and pepper. Return the lobster to the sauce to gently warm through, about 1 minute. Serve while hot.
1/2 leaf bay leaves
1/4 cup cognac, or other brandy
4 Empire's Treasure® Lobster Tail(s)
2 garlic, clove(s), finely chopped
1 cup lobster stock
2-3 Tbsp. Nature's Best Dairy® Butter, cold, cut into pieces