Pick the lobster meat and set aside. Keep the shells.
Heat 1 teaspoon olive oil in a saucepan and add the shells. Saute 10 minutes then add garlic, onion and carrot. Saute 3 more minutes. Add water, stock cubes, fish sauce and curry powder and simmer 1 hour.
In a bowl, mix the tablespoon olive oil with the cornflour. Stir into the soup.
When the soup has finished simmering, strain and discard the solids. Reheat the soup and simmer 5 minutes. Add milk and a pinch of salt. Finally add the lobster meat, reheat and serve.