Ingredients

• 10 ounces lobster claw and body meat frozen or canned

• ½ cup unsalted butter 1 stick

• ½ cup all purpose flour

• 2 cups diced potatoes

• 1 cup diced onions

• 1 cup diced celery

• 1 cup diced carrots

• 2 cups chicken stock vegetable or seafood stock can be substituted

• 2 cups milk

• 1 teaspoon fresh thyme

• sea salt and black pepper to taste

Instructions

• ​soak lobster meat in milk while preparing soup until needed.

• melt butter in a medium saucepan

• add diced celery, carrots and onion. saute for 3-4 minutes then add flour and stir it all together. Reduce heat to low and allow to cook for about 5 minutes. Do not let this burn or darken!

• Whisk in stock until fully incorporated

• remove lobster meat from milk and set aside.

• Add milk to the soup, mixing well.

• Add potatoes to soup and continue to simmer for about 30 minutes or until potatoes are softened (20-30 minutes)

• add fresh thyme

• sea salt and pepper to taste.

• add lobster and allow to simmer for 7-10 minutes to build the lobster flavor

• Serve and enjoy!