Lobster Soup

Ingredients

• Salt and pepper - To taste
• Parsley - 2 tablespoons, chopped
• Heavy cream - 1 cup
• Chicken broth - 4 cups
• All - purpose flour - 4 tablespoons
• Celery - 1 stalk, finely chopped
• Carrot - 1, finely chopped
• Garlic - 2 cloves, minced
• Onion - 1, finely chopped
• Butter - 4 tablespoons
• Lobster tails - 4

Instructions

1. Bring a large pot of water to a boil. Add the lobster tails and cook for 5-7 minutes, until the shells turn bright red. Remove the lobster tails from the water and let them cool. Once cooled, remove the meat from the shells and chop into bite-sized pieces.
2. In a large soup pot, melt the butter over medium heat. Add the onion, garlic, carrot, and celery. Cook until the vegetables are softened, about 5 minutes.
3. Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes.
4. Slowly pour in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook for 10 minutes, until slightly thickened.
5. Add the chopped lobster meat to the pot and cook for an additional 5 minutes.
6. Stir in the heavy cream and parsley. Season with salt and pepper to taste.
7. Simmer the soup for another 5 minutes, until heated through.
8. Serve hot and enjoy!