Ingredients
Equipment
Method
- Melt the butter in a medium-sized pot over medium heat until foaming gently.
- Add the lobster meat and minced shallots and saute for 3 to 4 minutes until the shallots are soft and translucent.
- Add the flour to the pot and stir constantly for about 2 minutes until it is well blended with the other ingredients and light golden. Don't let it brown too much.
- Gradually add milk, cream, and chicken stock while whisking to prevent lumps.
- Stir in tomato paste, salt, pepper, and paprika, mixing until the tomato paste has fully blended into the soup.
- Reduce the heat to low and cook, stirring occasionally, for 8 to 10 minutes until thickened to a velvety consistency that coats the back of a spoon.
- Taste and adjust seasoning with additional salt or pepper if needed.
- Serve in warmed bowls and garnish with freshly chopped chives.
Notes
For best results, use fresh lobster meat and stir constantly when adding flour to prevent lumps. Don't let the flour brown too much, light golden is perfect. Simmer on low heat to prevent cream from separating. Store in airtight container in refrigerator for up to 2 to 3 days. Freezing not recommended as cream-based soups can separate. Reheat gently on stovetop over low heat, stirring frequently.
