Love Boat Lobster Bisque

With the summer coming along I felt the need to borrow a DVD of The Love Boat to watch at home while I scrapbook. The Husband is rolling his eyes and my teen daughter won’t come out of her room. I may have to sing the theme song again. Clearly I am the only Love Boat fan here at home. The boat is sinking. Excuse me! In 1997, the segments "Hidden Treasure", "Picture from the Past" and "Ace's Salary" were ranked #82 on TV Guide's 100 Greatest Episodes of All Time. A little respect here family. Day 2 of the Love Boat a thon. Josiah's bought into it but will only allow me to sing the theme song once.  Even though the program was a bit "hokey" it did take place on a cruise ship. If you've ever been on a cruise, then you know they always serve an elegant menu. In honor of Gavin MacLeod, Bernie Kopell, Fred Grandy, Ted Lange, Lauren Tewes, Jill Whelan and Ted McGinley please enjoy my tribute.

Easy Lobster Bisque

Ingredients

• 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 clear veggie stock 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 fresh thyme
• 1/2 teaspoon seafood seasoning
• 1 cup light cream

Directions

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, gently- 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