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Lobster Soup

Lobster Soup

  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    30 m
Dorothy

Dorothy

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.

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Original recipe yields 7 servings

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Nutrition

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  • 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

Directions

  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

mik
41

mik

1/9/2009

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 celery, I also used red onion as that was what I had, and simmered soup for about 1/2 hr, then cooled and reheated it later for dinner. This was yummy and I think fairly light, I had a couple friends for dinner and they loved it. I will make this again, thanks

Laurie
26

Laurie

10/20/2010

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 will not be soft. I used two 8-oz packages Trans Ocean Lobster Classic Chunk Style Lobster. This is a fantastic imitation lobster (do NOT use Louis Kemp brand...ick). Let simmer on low one hour stirring occasionally. Cool then run through a blender. Reheat and add the cream. WONDERBAR!

SHORECOOK
20

SHORECOOK

1/18/2011

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 worcestershire sauce, sherry, Old Bay, white pepper and paprika. I substituted heavy cream for the light cream. My only wish is that I had written down the amounts. I just did it to taste, and it was "knock your socks off" good! Thank you Dorothy for such an EXCELLENT recipe.

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