Creamy Lobster Soup Recipe
Lobster soup with Brandy and Sherry
Ingredients
- 32 ounces Milk
- 4 ounces Butter
- 4 ounces Flour
- 1 tbsp. Paprika
- 2 ounces Lobster or Chicken Base
- 1 pinch Cayenne Pepper
- 12 ounces Lobster Stock
- 2 ounces Sherry
- 2 ounces Lobster Meat (diced)
- 1/2 ounce Brandy
- 3 ounces Heavy Cream
- 1 pinch Chervil or Parsley
Instructions
- Heat milk, but do not boil.
- Melt butter and then add paprika and flour (for gluten-free try Bob's Red Mill flour used by Disney).
- Bake roux mixture in a 350-degree oven for approximately one hour.
- Heat lobster stock and sherry, then add lobster base and cayenne pepper to the lobster stock mixture.
- Then add the heated milk to this mixture.
- Add roux. Mix until it is well incorporated and thickens.
- Let simmer for 45 minutes to 1 hour to cook out the roux.
- To finish soup, flame lobster meat in brandy, add heavy cream and allow to simmer.
- Add mixture to soup and whisk in.
- Finish with fresh chervil or parsley.
- Dried herbs may be used but add sooner.