Ingredients
1 lb lobster meat, cooked and chopped
4 cups seafood or chicken broth
2 cups heavy cream
1 medium onion, chopped
2 stalks celery, chopped
1 medium carrot, peeled and chopped
2 cloves garlic, minced
2 tablespoons butter
1/4 cup all-purpose flour
1 teaspoon Old Bay seasoning (optional)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
1. Sauté the Vegetables:
In a large pot or Dutch oven, melt butter over medium heat.
Add the onion, celery, and carrot, and sauté for 5–7 minutes, or until the vegetables are softened.
Stir in the garlic and cook for 1 additional minute until fragrant.
2. Make the Roux:
Sprinkle the flour over the vegetables and stir well to coat.
Cook for 2–3 minutes, stirring constantly, to eliminate the raw flour taste.
3. Add Broth:
Gradually pour in the seafood or chicken broth, whisking continuously to avoid lumps.
