Bring 4 cups of water and salt to a boil in a 5qt. stockpot. Place a vegetable steamer or rack in the bottom of the pot. Add lobsters; steam, covered, for 6 minutes or until done. Remove meat. Cut each lobster tail in half, lengthwise;
Place potatoes in a saucepan; cover with water. Bring to a boil; cook 5 minutes or until tender. Drain; set aside. Combine remaining 1 cup water, stock, wine, and tomato paste in a large saucepan; bring to a boil. Cook over medium-high heat 30 minutes or until reduced to 5 cups. Stir in remaining 1/8 teaspoon salt and pepper.
While stock reduces. Place half a lobster tail in each of 8 shallow soup bowls; place 1/2 cup potato and 1/2 lobster tail in each bowl. Ladle about 2/3 cup stock mixture over each serving; sprinkle each serving with fresh basil and fresh tarragon and fresh crack black pepper
One serving (1/8th of recipe) provides 220 calories, 34 grams protein, 4 grams fat, 1 gram saturated fat, 12 grams carbohydrate, 1 gram fiber, 83 mg cholesterol. The sodium content varies depending on choice of consommé and tomato paste. If no-added-salt products are used, the sodium is very low. Salted products have substantially more sodium.