- In a large pot, over medium heat, melt 2 tablespoons butter. Add onion and cook about 5 minutes, until soft, stirring frequently. Stir in garlic, carrots and celery. Season with salt and pepper. Cook for 10 minutes, stirring occasionally, until the vegetables soften.
- Add tomato paste, stir thoroughly, then add wine. Increase heat to high and cook until wine has almost completely evaporated. Stir in vegetable stock and bring to a boil. Reduce to a simmer and cook for 45 minutes. Add half of the lobster meat and cook for an additional 15 minutes.
- Transfer to a blender. Working in batches, blend on high until smooth. Strain through a fine strainer and discard the remaining solids.
- In large pot, over medium heat, melt the remaining 4 tablespoons of butter. Add flour and whisk frequently, until the roux turns light brown. Add strained stock in a steady stream, whisking constantly. Stir in heavy cream and remaining half of the lobster. Season to taste. Serve immediately.
Recipe and Photo Courtesy of Food52