Sauté the onion, carrot and celery in the butter until softened.

Add the tomato paste and flour and cook for 5 minutes until the raw flour smell is gone.

Add the fish stock and bring to a boil, then simmer over low heat for 30 minutes so the vegetables release their flavour.

Pass the soup through a sieve to remove the vegetable pieces, then blend the liquid until smooth.

Add the chopped lobster meat and cream, warming gently over low heat for 10 minutes without boiling, then season with salt and pepper and serve with dill.