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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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 |
1/2 teaspoon sea salt |
1/2 teaspoon celery salt |
1/4 teaspoon ground black pepper |
4 cups half-and-half |
1 1/2 cups lobster stock |
3 cups cooked lobster meat, shredded |
3 tablespoons tomato paste |
3 tablespoons minced onion |
3 tablespoons minced celery |
1 teaspoon paprika |
1/2 teaspoon dried thyme |
1/2 teaspoon seafood seasoning (such as old bay®) |
1 cup cream |
Directions:
1. 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.
2. 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.
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