Directions:
- Reserve 2 tablespoons sliced scallion tops for garnish. Cook and stir remaining scallions in the vegetable oil in a medium sized saucepan over medium heat for 1 minute.
- Stir in flour until smooth. Gradually stir in milk; cook, stirring until mixture thickens and boils. Cook and stir for 1 minute more.
- Add lobster, half and half, sherry, white pepper and salt. Cook and stir until heated through. To serve, ladle soup into bowls. Garnish with reserved scallion tops.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 307.38 Kcal (1287 kJ) | ||
| Calories from fat | 166.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.47g | 28% | |
|---|---|---|---|
| Cholesterol | 101.52mg | 34% | |
| Sodium | 265.2mg | 11% | |
| Potassium | 284.8mg | 6% | |
| Total Carbs | 15.44g | 5% | |
| Sugars | 5.04g | 20% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 17.49g | 35% | |
| Vitamin C | 2.1mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 255.3mg | 26% | |
| Amount Per 100 g | |||
| Calories | 109.69 Kcal (459 kJ) | ||
| Calories from fat | 59.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.59g | 28% | |
|---|---|---|---|
| Cholesterol | 36.23mg | 34% | |
| Sodium | 94.63mg | 11% | |
| Potassium | 101.63mg | 6% | |
| Total Carbs | 5.51g | 5% | |
| Sugars | 1.8g | 20% | |
| Dietary Fiber | 0.15g | 2% | |
| Protein | 6.24g | 35% | |
| Vitamin C | 0.7mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 91.1mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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