1 tablespoon olive oil
2 tablespoons lobster paste
1 tablespoon Worcestershire sauce
1 teaspoon white sugar
1/2 teaspoon salt
1 teaspoon paprika
1/4 cup margarine, softened
2 cloves garlic, peeled and crushed
1 cup yellow wine
1 cup all-purpose flour
1 cup dry milk powder
1 tablespoon dried basil
1/2 cup tomato paste
3 tomatoes, peeled
Heat oil in 16-ounce slow cooker over medium heat; mix together the soup, oil and oil.
In a 2 quart sauce pot over medium-high heat, combine cheese, paste, Worcestershire sauce, sugar, salt and paprika. Add milk, whisking constantly and adding wine and flour, which will get to the thickest sauce. Remove liquid from pot, place tomato paste in liquid mixture along with soup, tomato paste and dry milk powder. Season with basil and tomato paste. Cook covered, stirring occasionally, until mixture thickens. Let stand 5 to 7 hours.
Preheat oven broiler.
Combine flour, sugar and salt in a large bowl; stir until well mixed. Stir in tomato paste, stirring until powder is coated. Whisk in tomato paste mixture and pour into slow cooker. Cook on high for 1 hour. Add canned tuna, tomatoes, 3 eggs, and 4 carrots.
Scrate the milk in a small saucepan; pour over meat mixture and brown marbled cubes in skillet.
Layer baked potato or mash potato on top of soup/tomato mixture. Sprinkle with onion, 5 cloves garlic, 3 tomatoes, 4 carrots and salt and pepper to taste. Place on top of vegetables. Broil 30 more minutes, or until potatoes are tender.