Lobster Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Lobster Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Lobster Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 6 tablespoons margarine
• 6 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 2 1/2 cups lobster meat
• 4 1/2 cups milk
• 1 1/2 onions, thinly sliced
• 1 pinch celery flakes
• 1 1/2 teaspoons chopped fresh
• parsley
• ground black pepper to taste
• salt to taste
• 3/4 cup light cream

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Melt butter or margarine in a saucepan

Step 2: Technique & Execution

Stir in flour, salt, pepper, and celery flakes; blend well

Step 3: Technique & Execution

Very slowly mix in milk and chicken stock

Step 4: Technique & Execution

Add cold lobster, onion, parsley

Step 5: Technique & Execution

Cook for about 10 minutes over medium heat

Step 6: Technique & Execution

Add cream to desired consistency, and reheat