- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon celery salt
- 1/4 teaspoon ground black pepper
- 4 cups half-and-half
- 1 1/2 cups lobster stock
- 3 cups cooked lobster meat, shredded
- 3 tablespoons tomato paste
- 3 tablespoons minced onion
- 3 tablespoons minced celery
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon seafood seasoning (such as Old Bay®)
- 1 cup cream
- Melt butter in a large pot over medium heat. Stir flour, sea salt, celery salt, and black pepper into the butter. Gradually stir half-and-half into the mixture, taking care that no lumps form. Add lobster stock; stir. Reduce heat to low and simmer, stirring constantly, until the soup begins to thicken, about 15 minutes.
- Stir lobster, tomato paste, onion, and celery into the soup; season with paprika, thyme, and seafood seasoning. Continue cooking the soup to heat the onion and celery, about 10 minutes. Add cream; stir. Cook until hot, about 5 minutes.