Pick meat out of lobster and cut into pieces. In large sauté pan or electric frying pan sauté lobster in one tablespoon butter for about two minutes, remove from pan and set aside.
Add olive oil to sauté pan and sauté garlic and veggies until crisp -- start with carrots, then broccoli, mushrooms and tomatoes. Veggies should be tender but crisp. Remove from pan, set aside. Add remaining butter to pan and melt on medium heat, whisk in flour, add bouillon, milk, and cream, mixing thoroughly after each addition until sauce is smooth and thickened. Add lobster, veggies, wine, parsley and pepper. Reheat thoroughly on low.
Serve over linguine or rice.
