Ingredients:

2 cups cooked lobster meat
1 cup dry white wine
2 tablespoons margarine
1 small onion, diced
1/2 cup celery, diced
1 cup carrot, diced
1 Bay leaf
3 tablespoons flour
2 tablespoons tomato paste
1 cup milk
1 cup cream
1 cup chicken stock
pinch thyme
pinch basil
pinch parsley
Salt and Pepper, to taste
Tabasco, to taste

Instructions:

Soak lobster meat into white wine. Cover and refrigerate for at least an hour.

In a large pot, over medium heat, melt the butter. Add onion, celery, carrot, and Bay leaf. Stir and let cook until onion is golden and vegetables are getting soft.

Add tomato paste and cook for a few more minutes. Add the flour, thyme, basil and parsley and cook for two to three minutes, stirring all the time.

While whisking, add the milk, cream and stock and bring to a boil. Let boil for about 1 minute, whisking constantly. Turn the heat down and let simmer until slightly reduced, approximately 30 minutes.

Pour into blender and blend the soup until smooth.

Bring back to the pot. Add Tabasco, salt and pepper, the reserved lobster with its wine and simmer for 15 minutes.

Serve hot with a touch of sour cream on top and chopped fresh parsley.