Bring water and salt to a rolling boil in a large pot. Plunge lobster into pot and immediately cover. Continue to cook for 5 minutes. Use tongs to remove lobster but reserve water.
When lobster is cool enough to handle, use a knife and nutcracker to remove the meat from the shells. Break off claw, and use a nutcracker to break the shell and remove the meat, trying to leave the large claw intact. Break tail off from body. Rinse body cavity and reserve.
Place tail on its back and use a sharp knife to carefully split the shell down the center. Pull the shell away from the tail and remove meat. Roughly chop tail meat, and lower part of claws. Set aside.
Heat olive oil in a large stock pot over medium heat and add lobster shells. Saute for about 5 minutes, stirring frequently. Add wine and stir, followed by chicken stock and 2 cups of the reserved lobster water. Cook until reduced to about 3 1/2 cups. Strain out shells. Reserve stock.
Heat the butter in the stock pot over medium heat. Add shallots and cook for about 3 minutes, stirring constantly, add garlic and cannabis infused butter and cook for another minute, stirring constantly, before adding in the strained stock, tomato, brandy, rice, tomato paste, thyme, cayenne, and bay leaf. Simmer for about 25 minutes.
Remove bay leaf and either use an immersion blender to puree the soup. Alternately add in batches to a blender and puree. Be cautious anytime you are blending hot liquids as it can splash and serious burns can occur. Make sure the lid is on tight and always start on the lowest speed!
Return to pan (if using a traditional blender), stir in lemon juice and cream and heat just until very hot. Season to taste with salt and pepper. Spoon into bowls, add chopped lobster meat and serve.