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Recipe: Creamy Lobster Soup from Disney World

It’s chilly, well, just about everywhere today! So it seems like the perfect time to share the recipe for an amazing soup!

How about a rich, creamy soup featuring the luxury of lobster? Yeah? Well, you have just enough time to run out to the store and pick up the ingredients! ;-)

A bowl of Creamy Lobster Soup

Today, we’re featuring Creamy Lobster Soup from Epcot’s Coral Reef Restaurant. And the beauty of making it yourself — you can add more lobster, or even crab and shrimp if you’d like!

This one’s a little complicated, but nothing you can’t handle on a wintry Saturday!

CREAMY LOBSTER SOUP, Disney World’s Coral Reef Restaurant

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:
1. Heat milk. Do not boil.

2. Melt butter; then add paprika and flour.

3. Bake roux mixture in a 350-degree oven for approximately one hour.

4. Heat lobster stock and sherry, then add lobster base and cayenne pepper to the lobster stock mixture.

5. Add the heated milk to this mixture.

6. Add roux. Mix until it is well incorporated and the soup thickens.

7. Let simmer for 45 minutes to 1 hour to cook out the roux.

8. To finish soup, flame/cook lobster meat in brandy; add heavy cream and allow to simmer.

9. Add mixture to soup and whisk in.

10. Finish with fresh chervil or parsley. (You can use dried, but add sooner to allow them to steep.)

Stay warm everyone!

Whaddya think? Is this on your menu for the weekend? Let us know in the comments below.

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3 Comments

  1. Jenny says:

    It sounds yummy, but I think I will have Disney make it for me.
    :)

  2. Lin Howe-Young says:

    Not sure I can find lobster stock in a micro town on the border of TX and Mexico. I do have lobster shipped in from Maine. How would I make stock?

  3. Brooke says:

    Lin — Once you’ve cooked the lobster, and removed the claw and tail meat for use, you can boil the body and shells, along with savory vegetables and herbs, to make the stock that you need. The lobster base is just a way to “boost” the flavor, so concentrating the stock that you make might be a good alternative. You may also be able to find lobster base via mail order. Good luck!

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