Ingredients

• 6 tablespoons butter
• 1/2 cup chopped mushrooms
• 4 tablespoon chopped onions
• 4 tablespoon chopped celery
• 4 tablespoon chopped carrot
• 1 tablespoon flour
• 1 (32-ounces) chicken or vegetable broth
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 3 cups half-and-half
• 1 cup dry white wine
• 1 pound cooked lump lobster meat (or imitation lobster or crab)

Directions

1. Melt butter in a large saucepan over medium-low heat.
2. Add mushrooms, onion, celery and carrot.  Cook and stir until tender.  Stir in flour.
3. Stir in the broth and season with salt and cayenne pepper.
4. Bring to boil, reduce heat and simmer for 10 minutes.
5. Pour the vegetable and broth mixture into a blender or food processor with 1/2 c. lobster meat.
6. Cover and process until smooth.
7. Return to saucepan and stir in half-and-half, white wine and remaining lobster.
8. Cook over low heat, stirring frequently until thickened, about 30 minutes.
9. Garnish with lobster meat and fresh parsley.