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.
