A rich and delicious lobster soup perfect for special occasions. 

Ingredients

6 tablespoons butter

6 tablespoons all-purpose flour

1 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon celery salt

4 1/2 cups milk

1 1/2 cups chicken broth or stock

3 tablespoons minced onion

3 cups cooked lobster meat, shredded

1 tablespoon paprika

1/2 cup light cream

Directions

Melt the butter in a large pot over medium heat. Stir in the flour, salt, pepper and celery salt until well blended. Gradually stir in the milk so that no lumps form, and then stir in the chicken stock. Cook over low heat, stirring constantly, until the soup begins to thicken. Add the onion and the lobster and season with paprika. Cook and stir for 10 more minutes. Stir in the cream, heat through and serve.

Directions:
Put the milk, onion, celery, nutmeg, parsley, and bay leaf in a pot,
together with any oyster juice. Simmer for 15 minutes, then strain.
Add the oysters and simmer for 10 minutes more. Melt the butter in a
small pan, stir in the flour, and cook, stirring, for 3 minutes. Slowly
add about 1 cup of the oyster mixture, stirring constantly, and cook
until smooth and thick. Stir the thickened mixture into the remaining
milk and oyster soup. Add salt to taste and the cayenne pepper and stir
until smooth. Serve hot, and don’t forget the oyster crackers…