In a large soup pan melt 4T butter and 3T olive oil. Sautee 3 cloves of garlic, chopped, 2 carrots, chopped, 1 yellow onion, chopped and 1 rib of celery, chopped. When the vegetables are sauteed add 4T organic brown rice flour. Stir to combine. Add 2 T Bragg's liquid amminos,1 can of tomato paste, 2 C half and half, a dash of cayenne pepperand 1 quart of organic vegetable broth. Chop the cooked meat of 4 lobster tails and place in the pot. With an immersion blender , blend soup until it is your desired thickness. Simmer for 1 hour. Season with salt and pepper.