1. Melt butter in large saucepan over medium-low heat.
2. Add mushrooms, onion, carrots and celery and cook until soft, about 10 min.
3. Stir in wine and reduce until mostly evaporated.
4. Stir in stock and seasonings and simmer for 10 min.
5. Pour into a blender and add ½ of the lobster meat and puree.
6. Return to saucepan, add cream and simmer until thickened (30 min).
7. Add remaining lobster meat, chopped.

* or substitute water plus 1 T Better Than Bouillon-Lobster flavor