Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  unsalted butter
  1                cup  onion
  1                cup  celery
     3/4           cup  carrot
  1                cup  dry white wine
  1                cup  chicken broth
     1/2           cup  parsley
  1                     bay leaf
     1/4      teaspoon  thyme
     1/4      teaspoon  cayenne
  28            ounces  italian plum tomato
     1/4           cup  flour
  3               cups  milk
  2             pounds  lobster meat
  1                cup  cream
     1/2      teaspoon  salt
     1/2      teaspoon  freshly ground white pepper

Preparation:

Heat one-third of the butter in a heavy saucepan, over a medium flame add onions, celery, and carrots heat and stir for 5 minutes, until onions are transparent add wine, chicken broth or fish stock, parsley, bay, thyme, cayenne, and tomatoes bring to a boil, reduce heat, and simmer for 45 minutes, stirring often strain through a chinois or cheesecloth, discarding vegetables heat remaining butter in a skillet, over a moderate flame whisk in flour, heat and stir for 3-4 minutes whisk in scalded milk, heat and stir until thickened remove from heat and stir in 1 cup of the strained broth stir milk mixture into the broth add lobster heat and stir, over a medium flame, for 20 minutes remove from heat stir in heated cream season to taste with salt and white pepper serve hot note: some versions finish with 1/4 cup sherry

Nutritional Information:

306 Calories (kcal); 20g Total Fat; (59% calories from fat); 18g Protein; 11g Carbohydrate; 129mg Cholesterol; 435mg Sodium