| 1 Cup |
Chicken Broth |
| 2 slices |
Onion (chopped) |
| 2 Tbsp |
Butter |
| 2 Tbsp |
All-purpose flour |
| 1 Cup |
Milk |
| 1 Cup |
Half and Half |
| 1/2 Tsp |
Salt |
| 1/4 Tsp |
Old Bay Seasoning |
| 1/2 Tsp |
Cayenne Pepper |
| 1/2 Tsp |
Pepper |
| 1 Tbsp |
Worchestershire Sauce |
| 3 Tbsp |
Tomato paste |
| 1/2 Tsp |
Garlic powder |
| 1/2 Tsp |
Parsley flakes |
| 1 lb |
Cooked lobster (cut into small pieces) |
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In a small frying pan, place chopped onion and 1/4 cup
Chicken Broth. Simmer for 5 - 7 minutes over low heat. |
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In a medium size pot, melt butter. Slowly whisk in
flour until a creamy mixture is created. |
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Gradually pour in remaining Chicken Broth, Milk, Half and
Half, Salt, Old Bay Seasoning, Cayenne Pepper, Pepper, Tomato Paste, Garlic
Powder and Parsley Flakes. |
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Heat until soup is almost boiling - do not allow to boil as
the milk will curdle when boiled. |
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Add lobster and continue cooking on low heat for 20 - 30
minutes until soup is smooth and hot. |
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Makes approximately 3 1/2 cups of soup. Double recipe
for extra soup.
You can vary the proportions of ingredients based on taste and preference. |
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