In a medium soup pot, cook the bacon until crisp, remove with a slotted spoon to drain on paper towels. To the bacon fat, add the onion and celery and cook until tender, about 4 minutes. Add the tomatoes, broth, and potatoes. Bring to a boil, reduce the heat to a simmer and cook until the potatoes are fork tender, about 20 minutes. Add the lobster, bacon, chervil, and season with salt and pepper to taste.
Yields 4 entree portions