Recipe
In heavy saucepot, heat enough oil to cover bottom. Add carrots, onions, and lobster. Cook over medium heat until lobster shells are bright red. Add Port wine and deglaze pan, scraping up any brown bits. Simmer over medium heat until wine is reduced by 2/3. Add rosemary and tomato paste. Stir for 3-5 minutes. Add cream. Simmer for 45 minutes. Strain and season with salt and pepper. Ladle soup into individual bowls and garnish with poached lobster meat and rosemary.