Cream Of Lobster Soup

Recipe from


Ingredients

1 quart milk, scalded
3 tablespoons fine, dry breadcrumbs
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 quart whipping cream
1 1/2 cups chopped, cooked lobster
1/2 cup sherry
3/4 teaspoon salt
1/2 teaspoon white pepper

Preparation

Combine milk and breadcrumbs in a small mixing bowl; let stand 20 minutes. Set mixture aside.

Melt butter in a small Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk mixture and whipping cream; cook over medium heat, stirring constantly, until slightly thickened. Stir in remaining ingredients. Continue to cook over medium heat until thoroughly heated. Serve immediately in individual soup bowls.

Note:

Oxmoor House Homestyle Recipes

January 1985
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