Reviewed: May 14, 2012

NatalieMac - If you're going to use the broth created by cooking the lobster make sure you don't add salt. I cooked a whole lobster using the recipe from this site which calls for adding 1 TBSP of salt per quart of water. Adding that broth to this soup nearly got me sick it was soooooo salty. I also have a larger family so if I were to do this again I would look at doing double the recipe without doubling the lobster.

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Reviewer:

one man

Cooking Level: Expert

Reviewed: Mar. 27, 2012

use lobster broth

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Reviewer:

pnf

Reviewed: Mar. 23, 2012

I don't eat seafood, but the Fiance gives this 5 stars! I did try it and it wasn't that bad but he LOVED it. He said that he would have eaten the whole thing if he could but he was full. The only thing I would do differently is a fix the one mistake I made of chopping the onions and putting it in the soup. he would have preffered NOT doing this. (it was a suggestion made in a review and he loves onion but said it just didn't taste quite right) My dad was a chef at a local seafood restaurant yet i DONT eat seafood. I had about 3 tablespoons of the broth but wouldn't eat the chunks! Because I don't eat seafood, I didn't know where to get lobster, so i got imitation lobster (1 LB for $6) and he said it tasted GREAT! I did 1/2 milk and 1/2 cream and also took half of the soup in the blender and put it back in with the soup to chop up some of the pieces and make the soup a little thicker (we like thick soup). I didn't do the whole thing becuase I know he likes the chunks too. I was going to freeze some for him for easy pulloutofthefreezerandhavethenextdayfor lunch, but it will probably be gone by today. I'll have to make it again when he isn't home and put containers in the freezer or he will probably eat it all. Great recipe to keep the fiance wanting to marry me! Thanks so much!!!

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Devinsmommy920

Reviewed: Feb. 28, 2012

I made it today I love it. Thank you so much for sharing

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Reviewer:

Tina

Reviewed: Feb. 11, 2012

This was lovely...to the last drop! I did alter the original recipe with all of "Michi in Miami"'s adjustments....to fine tune I used 4 tsp of the tomato puree, 1 1/2 tsp of Worcestershire sauce and instead of milk, used 1 cup of heavy whipping cream and 1 cup of 1/2 and 1/2....we "tasted" it prior to dinner and my guests ate it all...it never made the table....outstanding! A nice buttery chardonnay pairs nicely! :)

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Warm in MN

Reviewed: Dec. 25, 2011

I added white wine...delish

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Reviewer:

TAYLORJOESMOM

Cooking Level: Expert

Home Town: Chepachet, Rhode Island, USA

Reviewed: Dec. 19, 2011

Use 1 cup heavy cream / 1 cup milk Sherry to taste Seafood Stock 3 TBS tomato puree increase Worcestershire and Cayenne Shallots and Onions

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Reviewer:

Amala

Cooking Level: Intermediate

Home Town: Vestal, New York, USA

Living In: Moneta, Virginia, USA

Reviewed: Dec. 11, 2011

Very good - I added 1/4 cup sherry, increase worst. sauce, added pepper, added cornstarch (1 tsp with water) to thicken, parsley, and garlic. I skipped the onions.

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Reviewer:

Darla

Reviewed: Dec. 9, 2011

This is an amazing soup! So easy. I've never made any seafood soups, and this was better than anything I've ever had at anywhere! I'll be making it again. :)

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Reviewer:

Violet

Reviewed: Nov. 28, 2011

Very quick & easy, and of course delicious! I also used a few alterations: I boiled fresh shrimp & lobster until almost done, then simmered the boiling liquid and used 1 cup of that instead of the the chicken broth. instead of 2 cups milk: I used 1 cup milk, 1 cup heavy whipping cream. Added: 1/4 tsp. white pepper 1/4 tsp. garlic powder 2 tablespoons good chardonnay

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