For the Soup Base
1 tablespoon olive oil
1 small onion, chopped
4 cloves garlic, minced
2 carrots, chopped
2 stalks celery, chopped
2 tablespoons tomato paste
2 teaspoons Old Bay
1 cup good quality dry white wine, such as Sauvignon blanc
1 (32 ounce) carton seafood stock (vegetable stock also works)
3/4 cup heavy cream
For the Garlic Butter Lobster
2 tablespoons butter
3-4 cloves garlic
1 tablespoon lemon juice
16 ounces uncooked Lobster claw meat
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.
Add the tomato paste, stock, Old Bay, white wine and bring the mixture to a simmer for at least 15 minutes.
Blend the soup using an immersion blender until smooth, stir in the heavy cream. Reduce the heat to low and cover.
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.