Broth Base:
2 tablespoons extra virgin olive oil
1 onion, sliced
2 small carrot, sliced
1 garlic head, cut in half crosswise
2 tablespoons magic seasoning
1 tomato, sliced
3 bay leaves
5 pounds of LIVE lobster

Soup Base:
4 cups lobster stock
1 cup white wine
1 tablespoon whole black peppercorns
2 tablespoons chopped dried basil
1/2 cup tomato paste
3 bay leaves
1/2 cup whipping or heaving cream
1 1/2 tablespoons arrowroot
2 tablespoons water
2 tablespoons chopped fresh basil to garnish
2 tablespoon scallion green onion to garnish

Heat olive oil in heavy large pot over high heat. Add onion and next 7 ingredients. Bring large pot of cold water and add lobsters in then simmer until cooked through. Using tongs, transfer lobsters to large bowl. Reserve 4 cups cooking liquid. Cool lobsters.
Pour broth through strainer above a large bowl to catch juices, cut off lobster tails and claws. Crack tail and claw shells and remove lobster meat. Save the legs and shells. Coarsely chop lobster meat; cover and chill. Remove shells and filtered juices from lobster bits in other bowl.
Boil until almost all liquid has evaporated, about 4 minutes. Add lobster stock and lobster juices. Mix in white wine along with peppercorns, basil, tomato paste, and bay leaves. Simmer 1 hour.
Strain soup through sieve set over large saucepan again, pressing firmly on solids. Simmer until soup is reduced to 3 cups, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
Add cream to soup and simmer 5 minutes. Dissolve arrowroot in 2 tablespoon water. Add to soup and boil until slightly thickened, about 2 minutes. Mix lobster meat into soup with legs and shells then the remained and stir to heat through. Ladle soup into bowls. Topped with basil leaf.