Recipe Details
Ingredients
-
6tablespoonsbutter
-
6tablespoonsall-purpose flour
-
½teaspoonsea salt
-
½teaspooncelery salt
-
¼teaspoonground black pepper
-
4cupshalf-and-half
-
1 ½cupslobster stock
-
3cupscooked lobster meat, shredded
-
3tablespoonstomato paste
-
3tablespoonsminced onion
-
3tablespoonsminced celery
-
1teaspoonpaprika
-
½teaspoondried thyme
-
½teaspoonseafood seasoning (such as Old Bay)
-
1cupcream
Cooking Directions
-
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.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories427 | |
| % Daily Value * | |
| Total Fat 34g |
44% |
| Saturated Fat 21g |
106% |
| Cholesterol 148mg |
49% |
| Sodium 683mg |
30% |
| Total Carbohydrate 13g |
5% |
| Dietary Fiber 1g |
3% |
| Total Sugars 1g |
|
| Protein 17g |
35% |
| Vitamin C 3mg |
4% |
| Calcium 192mg |
15% |
| Iron 2mg |
13% |
| Potassium 528mg |
11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
