Description
Adjust the spices to suit your individual likes. You may also substitute cream for part of the half-and-half. Chicken stock will work if you can’t get lobster stock.
Ingredients
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- ½ teaspoon sea salt
- ½ teaspoon celery salt
- ¼ teaspoon ground black pepper
- 4 cups half-and-half
- 1 ½ cups lobster stock
- 3 cups cooked lobster meat, shredded
- 3 tablespoons tomato paste
- 3 tablespoons minced onion
- 3 tablespoons minced celery
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon seafood seasoning (such as Old Bay®)
- 1 cup cream
Instructions
- Melt butter in a large pot over medium heat. Stir flour
- sea salt
- celery salt
- and black pepper into the butter. Gradually stir half-and-half into the mixture
- taking care that no lumps form. Add lobster stock; stir. Reduce heat to low and simmer
- stirring constantly
- until the soup begins to thicken
- about 15 minutes.
- Stir lobster
- tomato paste
- onion
- and celery into the soup; season with paprika
- thyme
- and seafood seasoning. Continue cooking the soup to heat the onion and celery
- about 10 minutes. Add cream; stir. Cook until hot
- about 5 minutes.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 8