1 (320g) package frozen lobster meat (or same amount cooked lobster)
2 tablespoons butter
1 onion, finely chopped
1 clove garlic, minced
1 cup white wine
1/4 cup tomato paste
4 cups goof quality seafood stock
1 pound potatoes, peeled and diced
1 bay leaf
1/4 teaspoon dried thyme
salt, to taste
pepper, to taste
dried parsley, for garnish
Melt the butter over medium-high heat in a Dutch oven or a heavy bottomed pot; add the onion and garlic and cook until the onions start to brown.
Pour in the wine and reduce to half.
Add the remaining ingredients, bring to a boil and reduce heat; simmer until potatoes are cooked through.
Remove the bay leaf and puree with an immersion blender until smooth and creamy. (If you do not have an immersion blender, puree in batches in a blender, removing the center disk on the cover and cover with a towel to avoid splattering. Return to pot and keep warm until ready to eat.)
Taste and adjust seasoning.Ladle into bowls garnish with dried parsley and serve.