Lobster Soup

Lobster Soup

16

"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."
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Ingredients

30 m servings 307 cals
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Original recipe yields 7 servings

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Nutrition

  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 16.3g
  • 5%
  • Protein:
  • 19.4 g
  • 39%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 528 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

16
  1. 19 Ratings

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Most helpful positive review

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 cel...

Most helpful critical review

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...

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 cel...

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 ...

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 worcester...

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 ex...

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 ...

Made this last night for quests, everyone loved it. This was our first time visiting this site for recipes.

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...

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 "...

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.