1. Remove the lobster meat from the shell and chop into bite-sized pieces.
2. Heat the olive oil in a heavy saucepan, then sauté the garlic for 1 min., or until fragrant. Add the wine and chicken broth and bring mixture to a boil. Reduce to a simmer and cook for 5 min, then stir in the cream and lobster meat. Continue simmering for about 3 min., or until lobster meat is cooked through.
3. Season with salt (in moderation) and cayenne pepper to taste. Divide soup among 4 bowls. Tip If you prefer, you can substitute shrimp for lobster.
Per serving: 192 calories, 9g fat, 4g saturated fat, 20mg cholesterol, 609mg sodium, 7g carbohydrate, 0g fiber, 2g sugar, 10g protein