Cream Of Lobster Soup

Recipe from

Oxmoor House


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


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.