½ cup dry sherry or dry white wine
3 tablespoons butter
3 tablespoons flour
½ cup onion, diced
¼ cup celery, diced
¼ cup carrot, diced
Salt and white pepper, to taste
½ teaspoon Old Bay Seasoning, or to taste
2 tablespoons tomato paste
1 cups whole milk
1 cup half and half
1 cup chicken stock
Combine the lobster meat with the sherry. Cover and refrigerate.
In a hot pan over medium heat, melt the butter. Once it stops sputtering, add the onion, celery, carrot, salt and pepper and Old Bay. Stir and let cook until the vegetables are translucent and are getting soft.
Add the tomato paste and cook for another couple of minutes. Add the flour and cook for two to three minutes, stirring all the time. While whisking, add the cold milk, half and half and stock and bring to a boil. Let boil for about 1 minute, still whisking constantly. Turn the heat down and let simmer until slightly reduced.
Option 2: Strain the soup through a fine mesh strainer, pressing down on the solids.
Taste, and add more salt, pepper or Old Bay, if you think it needs it. Add the reserved lobster and sherry to the pot and simmer for just a couple of minutes, so the lobster is heated through.
Suggestions: Serve with crusty bread and maybe a little sour cream on the top. If you want to be really fancy, sprinkle on a little chopped tarragon as garnish.