LOBSTER Reduction: Poach lobster tails in boiling water 5 min. or until done. Remove meat from shells; set shells aside for later use. Cut meat lengthwise in half, then clean the veins. Keep warm.
HEAT saute pan on medium heat. Add oil, onions, carrots and celery; cook until lightly seared. Add lobster shells and tomato paste. Reduce heat and cook until sauce turns a rusty brown color. Deglaze pan with brandy, then cook until liquid is reduced. Transfer to saucepan. Add stock. (Stock will not completely cover shells.) Cook until sauce is thickened; strain. Set aside.
DIJON Beurre Blanc: Cook wine, vinegar, lemon juice, thyme, shallots and peppercorns in saucepan on medium heat until mixture is almost dry. Add cream and reduce again to almost dry. Slowly add butter in small batches; cook on low heat, whisking vigorously at all times; strain. Stir in mustard. Adjust seasoning. Keep warm.
SALMON: SEASON salmon with chipotle powder and salt; cook in hot oil in nonstick or well-seasoned pan until desired doneness.
FOR each serving: Add 1 lobster piece to Dijon Beurre Blanc; cook just until heated. (Do not let sauce boil.) Spoon 2 Tbsp. Dijon Beurre Blanc onto center of plate. Arrange 1 salmon fillet and lobster piece over sauce; drizzle with 2 tsp. Lobster Reduction.