How to make it

  • In a large pot, over a medium heat, melt the butter, now stir in the celery salt, flour, salt and pepper until blended well. Slowly add in the milk to avoid lumps, and then chicken stock. Cook over a low heat, stirring continuously, until the soup starts to thicken. Add in the lobster and onion, then season with paprika. Cook and stir for 10 minutes more. Finally, add in the cream, heat completely and serve.

Reviews & Comments 2

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    " It was excellent "
    fishtrippin ate it and said...
    This sounds great to me, but lobster is a rare treat here and Tom would just die if I made bisque out of it.
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    " It was good "
    bigstmpr ate it and said...
    im going to try this one
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