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1
In a large pot, bring the chicken broth and water to a boil.
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2
Chop up the lobster meat into small pieces and add it to the boiling liquid.
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3
Cover, turn down the heat and let simmer.
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4
In a skillet, heat a tbl of the olive oil and add celery, onion and garlic.
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5
Saute over medium heat, taking care not to brown.
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6
Add the tomatoes, wine and basil and saute for another 5-10 min.
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7
Add this to the lobster mixture and continue to simmer the soup for 30 minutes covered, over very low heat.
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8
In a medium saucepan, melt the butter and mix in the remaining olive oil, then the flour.
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9
Whisk in the milk gradually, stirring continuously.
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10
When it begins to thicken (just when it begins, not when it gets real thick) stir this mixture gradually into the simmering soup.
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11
Be sure the soup does not boil after this point but is stirred and simmered over very low heat.
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12
Remove half of the soup and blend it in a high-speed blender until smooth.
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13
Half of the soup should retain flakes of the tender lobster meat and chopped vegetables.
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14
Mix in the blended soup with the lobster mixture.
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15
Season with salt& pepper.
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16
Serve this soup with fresh Italian bread.
