Cream Of Lobster Soup

Recipe from Oxmoor House

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  • 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


  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.
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