Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Servings:
8
Ingredients
Directions
Melt butter in a large pot over medium heat. Stir in flour, salt, pepper, and celery salt until well blended. Gradually stir in the milk so that no lumps form. Stir in the chicken stock and cook over low heat, stirring constantly, until the soup begins to thicken.
Add onion and lobster; season with paprika. Cook and stir for 10 more minutes. Stir in the cream, heat through, and serve.
Nutrition Facts (per serving)
| 279 | Calories |
| 17g | Fat |
| 14g | Carbs |
| 17g | Protein |
