Creamy Lobster Seafood Vegetable Soup Recipes

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LOBSTER SOUP



Lobster Soup image

A recipe Mom has used since I can remember. A special treat at Thanksgiving. Always a hit! For better flavor simmer for hours, adding cream during last hour or so. May also may be made the day before. Do not add cream until ready to reheat to serve.

Provided by Dorothy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 30m

Yield 7

Number Of Ingredients 11

6 tablespoons margarine
6 tablespoons all-purpose flour
1 ½ cups chicken broth
2 ½ cups lobster meat
4 ½ cups milk
1 ½ onions, thinly sliced
1 pinch celery flakes
1 ½ teaspoons chopped fresh parsley
ground black pepper to taste
salt to taste
¾ cup light cream

Steps:

  • Melt butter or margarine in a saucepan. Stir in flour, salt, pepper, and celery flakes; blend well. Very slowly mix in milk and chicken stock. Add cold lobster, onion, parsley. Cook for about 10 minutes over medium heat.
  • Add cream to desired consistency, and reheat. Season to taste.

Nutrition Facts : Calories 306.9 calories, Carbohydrate 16.3 g, Cholesterol 87.2 mg, Fat 18.1 g, Fiber 0.6 g, Protein 19.4 g, SaturatedFat 6.9 g, Sodium 527.5 mg, Sugar 8.6 g

CREAMY LOBSTER SOUP



Creamy Lobster Soup image

Make and share this Creamy Lobster Soup recipe from Food.com.

Provided by salvador1709

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons butter
1 onion, finely chopped
3 potatoes, peeled and diced
2 cups light cream
2 cups milk
1/4 lb mushroom, diced
1 lb lobster, thawed and diced
1 tablespoon chives, chopped
salt and pepper
1 dash paprika

Steps:

  • Heat butter in saucepan.
  • Add onion, cook 2 minutes.
  • Add potatoes and season well; pour in cream and milk; season again.
  • Bring to a boil and cook 10 minutes over low heat.
  • Add mushrooms and continue cooking 5 minutes.
  • Stir in lobster and simmer 3 to 4 minutes over low heat.
  • Sprinkle with chives and paprika before serving.

Nutrition Facts : Calories 606.3, Fat 34.7, SaturatedFat 21.1, Cholesterol 219.4, Sodium 496.5, Carbohydrate 42.3, Fiber 4.2, Sugar 3.1, Protein 33

CREAMY LOBSTER (SEAFOOD) VEGETABLE SOUP



Creamy Lobster (Seafood) Vegetable Soup image

This is a soup with a mild seafood flavour - looks like a complicated recipe but its actually quite easy. This recipe can be cut in half quite easily.

Provided by SEvans

Categories     < 4 Hours

Time 3h

Yield 10 serving(s)

Number Of Ingredients 22

4 lobsters, bodies
1 large onion, chunked
5 stalks celery, chunked
1 large potato, chunked
1 tablespoon fresh thyme
3 bay leaves
6 cups water
2 cups frozen peas
1/4 cup finely chopped celery
2 cups diced carrots
1 finely chopped onion
3 large potatoes, cubed
2 cups imitation crabmeat or 2 cups fresh crabmeat, if you have it
2 cups chicken stock
2 cups vegetable stock
2 cups heavy cream
1 teaspoon garlic powder
1 tablespoon fresh thyme
1/2 cup sherry wine
salt
pepper
80 unsalted saltine crackers (2 packages)

Steps:

  • STOCK:.
  • Combine the first 7 ingredients in a large pot and bring to a full boil.
  • Cook at the full boil for approx 1 hour.
  • Use a colander to drain.
  • Return liquid to the pot.
  • Dispose of the carcass.
  • Puree the cooked vegetables and set a side to be used as a thickener later.
  • SOUP:.
  • Combine the rest of the ingredients (except the crackers) in your large pot.
  • Bring to a boil.
  • Cook for 1 - 1 1/2 hours on medium heat - stirring occasionally.
  • Salt and pepper to taste.
  • Add the crackers approximately 15 - 20 minutes before serving. The crackers dissolve and thicken your soup.
  • The crackers are used rather than flour or starch in order to freeze the soup without it separating and they do not take away any of the flavour.

Nutrition Facts : Calories 596.1, Fat 22.5, SaturatedFat 12.1, Cholesterol 132.7, Sodium 910.9, Carbohydrate 62.2, Fiber 6.6, Sugar 6.6, Protein 26.3

LOBSTER SOUP



Lobster Soup image

This is one of our favorite recipes from MY favorite cookbook (Italian Immigrant Cooking by Elodia Rigante)

Provided by deb k

Categories     Lobster

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

6 cups chicken broth
2 cups water
2 lbs lobster meat
5 tablespoons olive oil
3 stalks celery, diced
1 large onion, diced
1 tablespoon minced garlic
4 cups chopped tomatoes, w/ their juice
1 cup dry white wine
1 tablespoon basil
1/4 cup butter
1/4 cup flour
3 cups milk (half & half for a creamier soup)
salt & pepper

Steps:

  • In a large pot, bring the chicken broth and water to a boil.
  • Chop up the lobster meat into small pieces and add it to the boiling liquid.
  • Cover, turn down the heat and let simmer.
  • In a skillet, heat a tbl of the olive oil and add celery, onion and garlic.
  • Saute over medium heat, taking care not to brown.
  • Add the tomatoes, wine and basil and saute for another 5-10 min.
  • Add this to the lobster mixture and continue to simmer the soup for 30 minutes covered, over very low heat.
  • In a medium saucepan, melt the butter and mix in the remaining olive oil, then the flour.
  • Whisk in the milk gradually, stirring continuously.
  • When it begins to thicken (just when it begins, not when it gets real thick) stir this mixture gradually into the simmering soup.
  • Be sure the soup does not boil after this point but is stirred and simmered over very low heat.
  • Remove half of the soup and blend it in a high-speed blender until smooth.
  • Half of the soup should retain flakes of the tender lobster meat and chopped vegetables.
  • Mix in the blended soup with the lobster mixture.
  • Season with salt& pepper.
  • Serve this soup with fresh Italian bread.

LIGHT LOBSTER SOUP



Light Lobster Soup image

A light lobster soup that's great for a starter.

Provided by Marc Perreault

Categories     Seafood Soup

Time 50m

Yield 6

Number Of Ingredients 12

4 cups chicken stock
2 tablespoons olive oil
1 white onion, chopped
2 cloves garlic
2 teaspoons dried basil
1 teaspoon ground black pepper
½ teaspoon ground cayenne pepper
3 (2 ounce) lobster tails
2 eggs
¼ cup shredded Parmesan cheese
1 cup milk
1 (6 ounce) package crab-flavored pollock, chopped, or to taste

Steps:

  • Heat chicken stock in a large pot over medium heat.
  • Heat olive oil in a skillet over medium-high heat. Saute onions until translucent, about 5 minutes. Transfer to the pot with the chicken stock; add garlic, basil, black pepper, and cayenne pepper.
  • Separate lobster shells and meat; place shells in the stock; cook until flavor is released, about 15 minutes. Remove shells and discard.
  • Place lobster meat in a blender; add eggs and Parmesan cheese. Puree until smooth. Place into the stock; add milk and whisk vigorously. Add pollock. Simmer until flavors meld, about 15 minutes.

Nutrition Facts : Calories 164.7 calories, Carbohydrate 8.1 g, Cholesterol 94 mg, Fat 9.1 g, Fiber 0.4 g, Protein 12.1 g, SaturatedFat 2.6 g, Sodium 1056.4 mg, Sugar 4.5 g

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