Type what you have

Ingredients

• ✓ lobster stock
• butter
• all-purpose flour
• salt
• celery salt
• black pepper
• half-and-half
• lobster meat
• tomato paste
• onion
• celery
• paprika
• thyme
• seafood seasoning
• cream

Instructions

1. 1 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.
2. 2 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.

By TerryWilson

Ingredients

• ✓ lobster stock
• olive oil
• shallot
• garlic
• white wine
• tomato sauce
• mussel
• french baguette
• duck fat
• basil leaves

Instructions

1. 1 Heat olive oil in saucepan over medium heat. Add shallots and garlic; cook and stir until softened, 1 or 2 minutes. Pour in white wine, lobster stock, and tomato sauce. Increase heat to medium-high and bring to a simmer. Add mussels. Cover and cook until mussels open, 4 to 6 minutes. Discard any mussels that don't open.
2. 2 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Rub baguette with duck fat on cut sides. Place on a baking sheet and set under broiler. Broil until browned and crunchy, 1 to 2 minutes.
4. 4 Divide mussels between 2 serving bowls. Pour broth over mussels. Top with sliced basil. Serve with crunchy baguette.

By Chef and a Baker