A rich and creamy lobster soup with a hint of herbs and spices, perfect for a cozy meal.
Melt the butter in a 3-quart saucepan over low heat.
Use low heat to prevent the butter from browning too quickly.
Add the chopped onion to the saucepan and cook, stirring occasionally, until tender.
Chop the onion finely for a smoother texture in the soup.
Stir in the flour, parsley, salt, and pepper, and cook while stirring constantly until the mixture is bubbly.
Ensure the flour is fully incorporated to avoid lumps.
Gradually whisk in the milk, cream, and chicken broth, and bring the mixture to a boil while whisking constantly.
Whisk continuously to achieve a smooth and creamy consistency.
Add the cooked lobster meat to the soup, reduce the heat, and simmer for about 3 minutes, stirring frequently.
Ensure the lobster is evenly distributed throughout the soup.
Serve the soup hot, garnished with additional parsley if desired.
Serve with a side of crusty bread for a complete meal.
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