Step 1

In a large stock pot or dutch oven heat the olive oil over medium heat. Sauté garlic, onion, carrots and celery in the oil until the vegetables are soft.

Step 2

Add the tomato paste, stock, Old Bay, white wine and bring the mixture to a simmer for at least 15 minutes.

Step 3

Blend the soup using an immersion blender until smooth, stir in the heavy cream. Reduce the heat to low and cover.

Step 4

In another skillet sauté the lobster meat in the butter, garlic and lemon for 3-4 minutes. Add the lobster and garlic butter to the soup. Blend again if desired.