I will only cook this soup during the holiday season because it is a very elegant and expensive looking dish. Well, this soup served very well during wintertime and welcoming because of the wintry weather. It really warm up the atmosphere. It is not a level 4/5 cooking difficulty. It is more a level 1/2 cooking difficulty because it does not take a long time to prep and cook. But the end result is always worth it. Why I do this once or twice a year? It is because I like to make it a big deal in serving this special soup and make it a grand opening each year for the holiday season dinner.
1½ cups cooked lobster meat, finely chopped
1½ cups cooked lobster meat, ground
½ cup butter
4 tablespoons AP flour
1/3 cup dry sherry
3 cups whole milk
1 cup heavy cream
½ tablespoon seafood sauce
Salt and pepper to taste
Melt butter in a soup pot over low heat. Blend in the flour and stir until the melted butter combine with the flour well and make into a roux. Gradually add milk, stirring constantly. Keep cooking and stirring until the milk is thickened; add in the heavy cream and combine the liquid well. Continue cooking and stirring for another 4-5 minutes. Add in the salt, pepper (accordingly to you preference) and seafood sauce. Add in the ground lobster, chopped lobster and sherry; cover and simmer for 8-12 minutes, stirring and checking the bottom of the soup pot occasionally.
Garnish with 1 tablespoon heavy cream and a pinch of chopped parsley. Make 4-6 servings