|
1. Add butter to stockpot. Melt over medium heat.
2. Stir in flour, salt, ground black pepper and celery.
3. Add a small amount of milk to flour mixture. Whisk or stir until flour mixture is completely incorporated, and mixture is smooth.
4. Stir in remaining milk and chicken stock.
5. Reduce heat to low. Simmer and stir until soup thickens.
6. Gently fold in minced onion and lobster meat.
7. Season with paprika. Simmer 10 minutes.
8. Stir in light cream. Simmer and stir until heated through. Serve hot.
|
