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    You are in: Home / Recipes / Lobster Soup Recipe
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    Lobster Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    deb k's Note:

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

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    Units: US | Metric


    1. 1
      In a large pot, bring the chicken broth and water to a boil.
    2. 2
      Chop up the lobster meat into small pieces and add it to the boiling liquid.
    3. 3
      Cover, turn down the heat and let simmer.
    4. 4
      In a skillet, heat a tbl of the olive oil and add celery, onion and garlic.
    5. 5
      Saute over medium heat, taking care not to brown.
    6. 6
      Add the tomatoes, wine and basil and saute for another 5-10 min.
    7. 7
      Add this to the lobster mixture and continue to simmer the soup for 30 minutes covered, over very low heat.
    8. 8
      In a medium saucepan, melt the butter and mix in the remaining olive oil, then the flour.
    9. 9
      Whisk in the milk gradually, stirring continuously.
    10. 10
      When it begins to thicken (just when it begins, not when it gets real thick) stir this mixture gradually into the simmering soup.
    11. 11
      Be sure the soup does not boil after this point but is stirred and simmered over very low heat.
    12. 12
      Remove half of the soup and blend it in a high-speed blender until smooth.
    13. 13
      Half of the soup should retain flakes of the tender lobster meat and chopped vegetables.
    14. 14
      Mix in the blended soup with the lobster mixture.
    15. 15
      Season with salt& pepper.
    16. 16
      Serve this soup with fresh Italian bread.

    Ratings & Reviews:

    • on October 31, 2005

      Just fixed it and it is wonderful. Didn't have lobster so used rock shrimp (a Florida special). They taste like a cross between lobster and shrimp. Added a touch of cayanne.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 01, 2004


      VERY good! I made this for a Friday dinner during Lent. For the white wine I used Pinot Grigio b/c I didn't know which kind to use, and this turned out great. When I was cooking the vegetables, it smelled so good I could of just been happy eating that only. I used the small diced tomatoes also for this. I blended a little less than half of the soup, because I liked having the vegetables and lobster pieces rather than just the soup. This was a delicious (and expensive) soup.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Lobster Soup

    Serving Size: 1 (1242 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 733.7
    Calories from Fat 354
    Total Fat 39.4 g
    Saturated Fat 14.8 g
    Cholesterol 344.8 mg
    Sodium 2314.6 mg
    Total Carbohydrate 29.5 g
    Dietary Fiber 3.5 g
    Sugars 8.5 g
    Protein 54.2 g

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