LACTOSE-FREE VERSION! I made the following changes: Instead of milk, I used 2 cups almond of milk. Since almond milk won't thicken quite like regular milk, I used 3 tablespoons of flour + 4 tablespoons margarine to make the roux. Additionally, I added 1/2 cup non-dairy sour cream to help a little with the creaminess. I also did what the others did, by adding 1/4 tsp pepper, 1/2 tsp cayenne pepper, 1/2 tsp parsley and garlic powder, 1 tbls worcestershire sauce, and 3 tbls tomato sauce. Don't forget to let the soup simmer for at elast 30 mins, stirring occasionally. This soup did not taste like flour or almonds, but had a great light taste that complimented the lobster!
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LACTOSE-FREE VERSION! I made the following changes: Instead of milk, I used 2 cups almond of...