Lobster Soup

Lobster Soup

16

"A recipe Mom has used since I can remember. A special treat at Thanksgiving. Always a hit! For better flavor simmer for hours, adding cream during last hour or so. May also may be made the day before. Do not add cream until ready to reheat to serve."

Ingredients

30 m {{adjustedServings}} servings 307 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 16.3g
  • 5%
  • Protein:
  • 19.4 g
  • 39%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 528 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

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  1. Melt butter or margarine in a saucepan. Stir in flour, salt, pepper, and celery flakes; blend well. Very slowly mix in milk and chicken stock. Add cold lobster, onion, parsley. Cook for about 10 minutes over medium heat.
  2. Add cream to desired consistency, and reheat. Season to taste.
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Reviews

16
  1. 19 Ratings

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Wonderfull!! I made this with a couple of changes, I used lite margerine and I used 1% milk only, didn't add creme at end, also could not find celery flakes so I used 1 tea of finely chopped cel...

Five stars with the following changes. Add a good sprinkle of Old Bay seasoning. When you add in the milk and chicken broth, use a soup hand blender to blend. Don't just cook 10 min. The onions ...

EXCELLENT! I did, however make some changes. I used can lobster as I could not bear to use fresh lobster in a soup unless it was left over, which never happens at our house. I added worcester...