Sauté vegetables: In a large saucepan, melt butter with olive oil on medium heat. Add chopped onion and celery; For about 5 minutes, until soft. Stir in garlic and cook for another 1 minute.
Make Rukes: Sprinkle flour over the vegetables and stir well, cook for 2-3 minutes until the dough becomes slightly golden and is absorbed.
Add liquid: To stop the lump, stirring slowly into the stock stock. Add heavy creams, wine (if using), tomato paste, paprika, salt, cion pepper and pepper.
Simar and Blend: Boil the mixture a soft, then reduce the heat and boil for 10-12 minutes. Use an immersion blender (or transfer to a blender), until the bisk is smooth. Return it to the pot if needed.
Add Lobster: Stir in chopped lobster meat and lemon juice. Boil gently for another 5 minutes to heat.
to serve: Lab the biscal in the bowl, garnish with fresh parsley, and serve warm with crusty bread or oyster crackers.
