This recipe is from allrecipes, by Tara Edwards. I was looking for a bique that tasted like the one you get in the Seafood restuarants locally and this one is as close as I could get.
Melt the butter in a large pan over medium heat.
Stir in the flour, salt, pepper and celery salt until well blended
2
Grandually stir in the milk so that no lumps form and then stir in the chicken stock.
Cook over low heat, stirring constantly, until soup begins to thicken.
3
Add the onions and lobster, season with paprika.
Cook and stir for about 10 minutes.
Stir in the cream , heat through and serve.
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