Ingredients

The following ingredients have 4 Servings
  • 10 ounces lobster claw and body meat (frozen or canned)
  • 1/2 cup unsalted butter (1 stick)
  • 1/2 cup all purpose flour
  • 2 cups diced potatoes
  • 1 cup diced onions
  • 1 cup diced celery
  • 1 cup diced carrots
  • 2 cups chicken stock (vegetable or seafood stock can be substituted)
  • 2 cups milk
  • 1 teaspoon fresh thyme
  • sea salt and black pepper to taste

Instruction

  • soak lobster meat in milk while preparing soup until needed.
  • melt butter in a medium saucepan
  • add diced celery, carrots and onion. saute for 3-4 minutes then add flour and stir it all together. Reduce heat to low and allow to cook for about 5 minutes. Do not let this burn or darken!
  • Whisk in stock until fully incorporated
  • remove lobster meat from milk and set aside.
  • Add milk to the soup, mixing well.
  • Add potatoes to soup and continue to simmer for about 30 minutes or until potatoes are softened (20-30 minutes)
  • add fresh thyme
  • sea salt and pepper to taste.
  • add lobster and allow to simmer for 7-10 minutes to build the lobster flavor
  • Serve and enjoy!