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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is the recipe passed on to me from my Aunt Doris (who in turn had it passed on to her). Seafood is local favorite on the East End of LI due to its fishing community. Fresh seafood is best. Ingredients:
6 tablespoons butter |
6 tablespoons all-purpose flour |
1 teaspoon salt |
1/4 teaspoon ground black pepper |
1/2 teaspoon celery salt |
4 1/2 cups milk |
1 1/2 cups chicken stock |
3 tablespoons minced onion |
3 cups cooked lobster meat, shredded |
1 tablespoon paprika |
1/2 cup light cream |
Directions:
1. Melt the butter in a large pot over medium heat. Stir in the flour, salt, pepper and celery salt until well blended. Gradually stir in the milk so that no lumps form, and then stir in the chicken stock. Cook over low heat, stirring constantly, until the soup begins to thicken. Add the onion and lobster; season with paprika. Cook and stir for 10 more minutes. Stir in the cream, heat through and serve.
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