1 lb lump lobster meat, shredded
1 lb shrimp meat, deveined
1 can diced tomatoes
1 cup cream cheese, cut into chunks
6 cups low-sodium chicken broth
¼ cup white wine
1 large white onion, diced
1 large carrot diced
1 rib celery, chopped
2 garlic cloves, peeled and minced
2 tbsp flour
1 bay leaf
2 sprigs thyme
1 tbsp Old Bay seasoning
Salt and pepper, to taste
½ tsp. fresh lemon juice
In a large pot, melt the butter on high heat and add the chopped vegetables, bay leaf, and thyme. Cook this for about 10 minutes, or until the veggies are tender. Next, add the flour and let the mixture simmer for 2-3 minutes. Add the chicken broth and tomatoes to the pot and bring it to a boil. Once the mixture is bubbling, reduce the heat and let it simmer for 30 minutes. Next, add the cream cheese and white wine. Let the cream cheese dissolve and then simmer for no more than 10 minutes. Scoop out the bay leaf and thyme and discard. Next, pour your soup base into a large blender and blend until creamy and well combined. Return the soup base into the pot, and then add the shrimp and lobster meat. Let the soup simmer for 5-10 minutes, or until the seafood is fully cooked. Season the soup to taste with Old Bay, salt, pepper, parsley, and lemon juice. Serve with toasted bread or enjoy on its own!