Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
¼ cup unsalted butter
¼ cup all purpose flour
¼ cup celery	Washed, trimmed and finely chopped
¼ cup onions	Washed, peeled and finely chopped
4 cups low sodium Chicken broth
2 cups evaporated low fat milk or half and half
¼ teaspoon Salt
1/4 teaspoon ground black pepper
½  lb. cooked lobster meat, shredded
1 teaspoon paprika
2 tablespoons fresh chives or parsley	(optional)

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat butter in large stock pot over medium high heat
2	Sauté onion and celery in butter until tender. Stir in flour until bubbly. Mix in broth; bring to a boil.
3	Reduce heat; stir in salt, pepper, paprika and milk.
4	Fold in lobster .Heat through. Sprinkle with chives or parsley; serve.	Cook until internal temperature reaches 165°F.