Description
2 small sourdough bread bowls
1 cup cooked lobster meat, chopped
2 tbsp unsalted butter
2 cloves garlic, minced
1 tbsp all-purpose flour
1 cup heavy cream
½ cup seafood or chicken broth
½ cup shredded Gruyère or white cheddar cheese
½ tsp Old Bay seasoning
½ tsp paprika
¼ tsp cayenne pepper (optional)
Salt and black pepper to taste
1 tbsp fresh chives, chopped (for garnish)
Directions:
Preheat oven to 350°F (175°C). Slice off the top of each bread bowl and hollow out the inside, leaving about ½-inch thickness. Place on a baking sheet and bake
for 10 minutes until slightly crispy.
In a saucepan over medium heat, melt butter and sauté garlic for about 30 seconds until fragrant.
Stir in the flour and cook for 1 minute to form a roux. Slowly whisk in the heavy cream and broth, stirring continuously until smooth.
Add shredded cheese, Old Bay seasoning, paprika, cayenne, salt, and black pepper. Stir until the cheese is fully melted and the sauce is thick and creamy.
Fold in the lobster meat and simmer for 2-3 minutes until heated through.
Spoon the creamy lobster mixture into the toasted bread bowls.
Garnish with fresh chives and serve immediately. Enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 480 per serving Servings: 2 servings
