Lobster Shrimp and Andouille Chowder

2 live marine lobsters, about 1 1/4 pound each
1 lb andouille sausage diced
1/2 cup unsalted butter
2 cups of chopped leeks
1 1/2 cups of chopped celery
3 cups of chopped mixed bell peppers
1/2 cup green onions
1/2lb rock shrimp raw
2 teaspoons of chopped garlic
2 teaspoons of kosher salt
1 teaspoon fresh ground black pepper
1 tablespoon Creole seasoning
1 cup of all purpose flour
1/3 cup of brandy
2 quarts of seafood stock
1 pound of Idaho potatoes peeled and diced
1 2/3 cups heavy cream
Reserved Lobster meat
1/3 Cup of assorted herbs 

Have your lobster precooked and cleaned and discarded from the shell,  In a large pot, sauté sausage until lightly browned. Add butter, leeks, celery, bell peppers, and 1/4 cup green onions, and cook stirring until soft.   Add the tomatoes, shrimp garlic, salt and pepper and Creole seasoning, and cook stirring for about 5 minutes.   Add the all purpose flour and cook, stirring constantly, until the flour smells slightly toasted, but does not brown, about 3 minutes.  Add the brandy and cook, stirring for about 2 minutes.   Add the stock and stir well to incorporate.  Bring the mix to a boil and stir occasionally for about 30 minutes.  Add the potatoes, stir well and simmer until tender, about 15 minutes.  Add the cream, Lobster remaining 1/4 cup of green onions, and the assorted herbs, and cook, stirring for about 5 minutes.
Ladle the mixture in the bowl garnish with a little fresh herb and scallion and crouton of choice if you would like!! Serves 8-10