Lobster Soup




  • 6 Tbsp margarine
  • 6 Tbsp all-purpose flour
  • Salt and ground black pepper to taste
  • 1 pinch celery flakes
  • 4 ½ cups milk
  • 1 ½ cups chicken stock
  • 2 ½ cups lobster meat
  • 1 ½ onions, thinly sliced
  • 1 tsp Zatarain’s Parsley Flakes
  • ¾ cup light cream


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.

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