3 tablespoons flour (all-purpose wheat flour or white rice flour)
1 tablespoon tomato paste
1 cup chicken broth or seafood stock
1 cup milk of choice
1/2 cup dry white wine (or additional 1/2 cup milk)
1 bay leaf
1/2 teaspoon dried or 1 teaspoon fresh thyme leaves
1 teaspoon soy sauce (gluten-free, if necessary)
1/2 pound raw shrimp or 1/2-pound lobster tail, shell removed; cut into pieces (about 1 cup)
2 teaspoons fresh lemon juice
Pinch of salt, or to taste
Optional garnish: fresh parsley, cilantro, or thyme leaves
Instructions
Melt the butter or coconut oil in a large skillet over medium high heat. Add the onions, celery, and carrots. Saute until soft, about 5 minutes. Add the flour and tomato paste and cook and stir 30 seconds.
Immediately stir in the broth, milk, and wine (if using), and whisk until combined. Add the bay leaf, thyme, and soy sauce. Bring to a boil. Reduce, simmering, stirring occasionally, for about 10 minutes. Add the shrimp or lobster pieces and cook until completely heated through, about 2 minutes.
Remove bay leaf. Stir in lemon juice and add salt to taste. Serve with optional garnish.