Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
8
Ingredients
Directions
Cook onions and 1/2 cup chicken broth in a large pot over medium heat for 5 minutes. Add garlic and cook for 2 minutes. Reduce the heat to low, add remaining chicken broth, and bring to a simmer.
Melt butter in a medium saucepan. Whisk in flour until a creamy mixture is created. Gradually pour roux into the simmering broth mixture, whisking constantly. Whisk in milk, cream, tomato paste, Worcestershire sauce, seafood seasoning, salt, and cayenne pepper; cook until thickened, 3 to 5 minutes.
Place imitation lobster in a food processor; pulse about 6 times.
Add imitation lobster and wine to soup; cook over low until heated through, 5 to 7 minutes.
Ladle soup into serving bowls and sprinkle lightly with paprika to add color.
Nutrition Facts (per serving)
| 313 | Calories |
| 19g | Fat |
| 14g | Carbs |
| 17g | Protein |
