ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cream Of Lobster Soup

Yield about 2 quarts


  • 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

How to Make It

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

  2. 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.

Oxmoor House Homestyle Recipes