Melt butter in large saucepan over medium-low heat

Add mushrooms, onion, celery and carrot.

Cook and stir until tender, about 10 minutes

Stir in clam sauce and season with salt and cayenne pepper

Bring to boil, then simmer for 10 minutes

Pour vegetable and broth mixture into blender, adding 1/4 cup of lobster meat

Cover, process until smooth

Return to saucepan, and stir in half-and-half, white wine, tomato paste, and remaining lobster meat

Cook over low heat, stirring frequently until thickened, about 30 minutes