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Lobster Soup

SUBMITTED BY: Dorothy

"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."
PREP TIME  5 Min
COOK TIME  25 Min
READY IN  30 Min
SERVINGS & SCALING
Original recipe yield: 4 - 8 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 6 tablespoons margarine
  • 6 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 2 1/2 cups lobster meat
  • 4 1/2 cups milk
  • 1 1/2 onions, thinly sliced
  • 1 pinch celery flakes
  • 1 1/2 teaspoons chopped fresh parsley
  • ground black pepper to taste
  • salt to taste
  • 3/4 cup light cream

DIRECTIONS

  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.
  2. Add cream to desired consistency, and reheat. Season to taste.
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NUTRITION INFORMATION

Servings Per Recipe: 7

Amount Per Serving

Calories: 306

  • Total Fat: 18g
  • Cholesterol: 87mg
  • Sodium: 541mg
  • Total Carbs: 16.3g
  •     Dietary Fiber: 0.6g
  • Protein: 19.5g

VIEW DETAILED NUTRITION

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