Lobster is added to a milk and chicken stock broth in this recipe. Fresh parsley, onions, and dried celery flakes are mixed with flour for the thickening, and heavy cream is added right before serving. For best flavor, this soup should simmer for severa
INGREDIENTS (for 7 servings):
- 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
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.