Ingredients Jump to Instructions ↓

  1. 3 tablespoons vegetable oil

  2. 3 tablespoons bleached all-purpose flour

  3. 1/2 cup minced yellow onions

  4. 1 cup corn kernels (from 2 ears corn)

  5. 2 tablespoons minced shallots

  6. 2 tablespoons minced celery

  7. 1 tablespoon minced garlic

  8. 1 teaspoon salt

  9. 1/2 teaspoon cayenne

  10. 1 cup fish stock or water

  11. 2 bay leaves

  12. 2 cups milk

  13. 2 cups heavy cream

  14. 1 teaspoon crab boil, optional (recommended: Zatarain's Concentrated Crab and Shrimp Boil)

  15. 1/2 pound cooked lobster meat, diced (from a 1 1/2 pound lobster)

  16. 1/4 cup minced green onions (green part only)

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the flour a tablespoon at a time, stirring constantly with a wooden spoon until blended. Continue stirring to make a light brown roux, 5 to 10 minutes.

  2. Add the onions, corn, shallots, celery, garlic, salt, and cayenne and cook, stirring occasionally, until the onions soften, about 4 minutes. Slowly stir in the stock. Add the bay leaves and bring to a boil. Add the milk, cream, and the crab boil, if using. Reduce the heat to medium-low. Simmer, uncovered, for 30 minutes.

  3. Stir in the lobster meat and green onions and simmer for 5 minutes. Remove and discard the bay leaves.

  4. Ladle into shallow soup cups or bowls and serve hot.


Send feedback