Lobster Soup

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

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!

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.

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!!!

Made this last night for quests, everyone loved it. This was our first time visiting this site for recipes.

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.

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.

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.

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.

We thought this was fantastic. Although if you don't want crunchy onions in your soup, you may want to consider cooking them in a little pan in some butter until they're somewhat transparent and then add them in. Also, I let this simmer for about 1/2 an hour, a little longer would be great too. Thank you!

Great Soup!!!Easy to make I put everything to in a slower so no worry about burning the soup that way.I also added Haddock. Thanks

taste more like onion soup than loster soup way to much ONION!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Excellent...so yummy!!made this for dinner tonight.I did have a few changes..didn't have celery flakes.so I used diced up celery..sauted the onions and celery first..then added them in..I also used imitation crab 2 packs.I put it in the food chopper and also added the old bay and worcestershire sauce..let it cook on low for about 30min..super yummy!!

I have made this several times for guests, it is an incredible recipe and well worth the price of lobster. I finely diced red and yellow peppers, not alot, to give it a little added flavor and used FF half and half instead of heavy cream and milk to cut down on fat and everyone I served it to absolutely loved it, making it again today for yet another guest who hasn't tried it.

I altered this recipe I used Tallapoosa talapia, shrimp and potatoes it was amazing! !!!

Amazing hands down! I cut up potatoes on the side and boiled them al dente and added fresh cut up celery and chopped up some italian parsley. I only put in 1/2 an onion too. Super easy and we ate it on a cold rainy day with SF sourdough bread. Love it as a basic soup!

I did some changes but it was delicious Add extra celery Add one cube chicken soup I did cook the celery and onion little in the side in the chicken soup few mints before I add it to the milk. I let the Fluor get little yellow before I add the cream and then I add all the cream and 2% milk and I use the Handel beater in order to keep it not cramping. And I prepared the lobster and chicken in separate two plates so my kids choose what they like to add to the soup. Was very good .

Very good and easy to make. I think I will use a bit less cream at the end to keep the soup thicker. I will for sure be making this again!