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Lobster, Crab and Asparagus Soup Recipe

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This recipe for Lobster, Crab and Asparagus Soup, by , is from The Antelope Trails Elementary School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle Even
Added: Sunday, March 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb fresh or frozen asparagus
1 6-8 oz. lobster tail
1/2 c butter
1/4 c finely chopped onion
1/4 c flour
4 c milk
1 tbsp instant chicken bouillon
2 tsp minced parsley
1 tsp salt
1/2 tsp pepper
1/2 tsp Old Bay seasoning
1 - 6 1/2 oz can white crabmeat (rinsed and drained)
1 oz sherry (optional)

Directions:
Directions:
Cut asparagus in 1-inch pieces; cut lobster meat in 1/2-inch pieces. In heavy large saucepan, melt butter over medium-low heat; add onion and cook until transparent. Add lobster meat and cook about 3 minutes. Whisk in flour until thoroughly blended (2-3 minutes). Slowly whisk in milk, add bouillon, parsley, salt, pepper, and Old Bay seasonings. Increase heat and bring to boil. Reduce heat to simmer and stir until soup begins to thicken (10-12 minutes). Add crabmeat and asparagus and cook another 10 minutes, stirring occasionally. Add sherry before serving if desired.

Personal Notes:
Personal Notes:
I add a little milk to the flour before adding it so it doesn't clump.

 

 

 

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