Lobster Soup

Name: Lobster Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 - 8 servings
Ingredients: 6 tablespoons margarine; 6 tablespoons all-purpose flour; 1 ½ cups chicken broth; 2 ½ cups lobster meat; 4 ½ cups milk; 1 ½ onions, thinly sliced; 1 pinch celery flakes; 1 ½ teaspoons chopped fresh parsley; ground black pepper to taste; salt to taste; ¾ cup light cream

Rating: 4.35 stars

23 Ratings
18 Reviews
6 Photos

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.

By Dorothy

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Recipe Summary

prep:

5 mins

cook:

25 mins

total:

30 mins

Servings:

Yield:

4 - 8 servings

Nutrition Info

Directions

Step 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.

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Step 2

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

Nutrition Facts

Per Serving:

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

Reviews (18)

Most helpful positive review

mik

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

Helpful

(48)

Most helpful critical review

Skittles

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

Helpful

(10)

23 Ratings

5 star values: 16
4 star values: 3
3 star values: 2
2 star values: 0
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

mik

01/09/2009

Helpful

(48)

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! Read More

Helpful

(30)

SHORECOOK

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

Helpful

(24)

HERRINGCHOKER

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

Helpful

(13)

DaveM

03/09/2010

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

Helpful

(11)

cheryl

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

Helpful

(11)

Skittles

07/08/2011

Helpful

(10)

Tracey in NC

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

Helpful

(8)

Angela Stockie Surette

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

Helpful

(6)

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Nutritional Information

Lobster Soup

Servings Per Recipe: 7
Calories: 306.9

% Daily Value *

protein: 39 %

carbohydrates: 5 %

exchange other carbs:

dietary fiber: 2 %

sugars:

fat: 28 %

saturated fat: 34 %

cholesterol: 29 %

vitamin a iu: 19 %

niacin equivalents: 48 %

vitamin b6: 9 %

vitamin c: 5 %

folate: 8 %

calcium: 25 %

iron: 4 %

magnesium: 15 %

potassium: 15 %

sodium: 21 %

thiamin: 14 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.