Cream of Lobster Soup
1/2 cup chopped onion
1 tablespoon margarine
1 cup milk
1/2 cup half and half
1 – 8 oz. package Philadelphia cream cheese, cubed
3 tablespoons dry sherry
3 cooked lobster tails, shells removed, chopped
1/4 teaspoon salt
1/2 teaspoon ground white pepper
In a medium saucepan, melt margarine over medium heat. Add onions and cook until tender, about 7 minutes.
Add milk, half and half and cream cheese. Cook until cream cheese is completely melted stirring occasionally.
Stir in sherry, salt and pepper then add the lobster and cook until heated through, about 4 minutes.
Pour into serving bowls and top with fresh cracked pepper.
Footnotes - Warning...This soup is VERY rich!! If you cannot find cooked lobster tails, you can use frozen chopped lobster. Defrost, rinse and squeeze out extra moisture before adding it to the soup.
