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.

Recipe Summary

prep:
5 mins
cook:
25 mins
total:
30 mins
Servings:
7
Yield:
4 - 8 servings
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Add cream to desired consistency, and reheat. Season to taste.

Nutrition Facts

307 calories; protein 19.4g 39% DV; carbohydrates 16.3g 5% DV; fat 18.1g 28% DV; cholesterol 87.2mg 29% DV; sodium 527.5mg 21% DV. Full Nutrition
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Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/09/2009
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 Read More
(48)

Most helpful critical review

Rating: 3 stars
07/08/2011
I made this soup as described according to the recipe and it was far too bland for my taste (though to be fair I like things very spicy). I revamped it to get it the way i like it. I added lump crab meat crawfish green onions 1 tbs white wine (dry Riesling) 3 tbs Sherry 1/2 cup sharp cheddar cheese paprika garlic powder and seasoning salt. Thank you for giving me the base to what became a soup that I will definitely make again. Read More
(10)
23 Ratings
  • 5 star values: 16
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
01/09/2009
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 Read More
(48)
Rating: 5 stars
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! Read More
(30)
Rating: 5 stars
01/18/2011
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. Read More
(24)
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Rating: 5 stars
06/30/2010
Lobster is a little more plentiful since we have moved back east so I was looking for a lobster soup recipe like "momma" used to make. This is nothing like momma's it's terrific. I made it exactly as directed and wouldn't change a thing. Thanks Dorothy!!! Read More
(13)
Rating: 5 stars
03/09/2010
Made this last night for quests everyone loved it. This was our first time visiting this site for recipes. Read More
(11)
Rating: 5 stars
10/22/2010
Great recipe. Super easy and fantastic flavor. I followed the recipe and the only thing i will do differently next time will be to add more lobster. I felt like there was too much broth for the amount of lobster. Read More
(11)
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Rating: 3 stars
07/08/2011
I made this soup as described according to the recipe and it was far too bland for my taste (though to be fair I like things very spicy). I revamped it to get it the way i like it. I added lump crab meat crawfish green onions 1 tbs white wine (dry Riesling) 3 tbs Sherry 1/2 cup sharp cheddar cheese paprika garlic powder and seasoning salt. Thank you for giving me the base to what became a soup that I will definitely make again. Read More
(10)
Rating: 5 stars
03/28/2011
In a word - AWESOME! I took the advice of a previous reviewer and added 3 tbsp of sherry (Harvey's Bristol Cream - don't use cheap cooking sherry) 2 tsp Worcestershire 1/2 tsp paprika and a "pass" of Konrico (kind of like Ole Bay). Also - I'm cheap so I got a pound of shrimp and 2 small lobster tails. I did step 1 but just added the shrimp. Once the shrimp was cooked I put it all in the blender (2-3 ladles at a time) so the shrimp would be like tiny shreds of lobster. Put it all back in the pot added the cut up (small bit sized pieces) lobster tail. I forgot to add the cream - with the sherry you don't need it. Read More
(8)
Rating: 3 stars
02/23/2011
I made this with frozen lobster it didn't taste bad but I really don't think it was worth the 17 in lobster meat spent. Read More
(6)
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