Serves: 6
Total Calories: 484
1. Cut lobster meat into bite-size pieces. Melt butter in skillet and add lobster. Cook for 5 minutes over low heat.
2. Separately mix heavy cream with water. Add to skillet, stirring constantly. Do NOT allow this to boil. Add salt and onion powder.
3. Refrigerate overnight. Reheat. Add sherry. Serve in soup bowls or in a table-serve tureen. Sprinkle with nutmeg just before serving.
This Lobster Soup recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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