• Combine the lobster meat with the sherry. Cover and refrigerate.
• In a hot pan over medium heat, melt the butter.
• Once it stops sputtering, add the onion, celery, carrot, salt and pepper and Old Bay. Stir and let cook until the vegetables are translucent and are getting soft.
• Add the tomato paste and cook for another couple of minutes.
• Add the flour and cook for two to three minutes, stirring all the time.
• While whisking, add the cold milk, half and half and stock and bring to a boil. Let boil for about 1 minute, still whisking constantly. Turn the heat down and let simmer until slightly reduced.

Now, you have two options.

• Option 1: using an immersion blender, blend the soup until smooth.
• Option 2: Strain the soup through a fine mesh strainer, pressing down on the solids.
• Taste, and add more salt, pepper or Old Bay, if you think it needs it.
• Add the reserved lobster and sherry to the pot and simmer for just a couple of minutes, so the lobster is heated through.
• Serve with crusty bread and maybe a little sour cream on the top. If you want to be really fancy, sprinkle on a little chopped tarragon as garnish.