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My mom has used this lobster soup recipe since I can remember. A special treat at Thanksgiving and always a hit! For an even better flavor, you can simmer the soup for longer before adding cream. May also may be made the day before — add cream when ready to reheat and serve.
Ingredients
- 6 tablespoons margarine
- 6 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- 2 ½ cups lobster meat
- 4 ½ cups milk
- 1 ½ onions, thinly sliced
- 1 pinch celery flakes
- 1 ½ teaspoons chopped fresh parsley
- ground black pepper to taste
- salt to taste
- ¾ cup light cream
Directions
Step 1
Melt margarine in a saucepan over medium heat. Stir in flour, salt, pepper, and celery flakes; blend well. Slowly stir in milk and chicken stock; cook and stir for 10 minutes. Add lobster, onion, and parsley; cook and stir until slightly thickened, about 10 minutes.
Step 2
Add cream to desired consistency; reheat and season to taste.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 7 | |
| Calories 307 | |
| % Daily Value * | |
| Total Fat18g | 23% |
| Saturated Fat7g | 35% |
| Cholesterol87mg | 29% |
| Sodium528mg | 23% |
| Total Carbohydrate16g | 6% |
| Dietary Fiber1g | 2% |
| Total Sugars9g | |
| Protein19g | |
| Vitamin C3mg | 14% |
| Calcium250mg | 19% |
| Iron1mg | 4% |
| Potassium531mg | 11% |
*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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