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

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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

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DIRECTIONS

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.
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

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