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Coral Reef: Creamy Lobster Soup


Tomato Basil Soup du Jour & Lobster Bisque

Creamy Lobster Soup

Coral Reef Restaurant at Disney's EPCOT


32 ounces milk
4 ounces butter
4 ounces flour
1 tablespoon 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





Heat milk, but do not boil. Melt butter and then add paprika and flour. Bake roux mixture in a 350 degree oven for approximately one hour. Heat lobster stock and sherry, then add lobster base and cayenne pepper to the lobster stock mixture. Then add the heated milk to this mixture. Add roux. Mix until it is well incorporated and thickens. Let simmer for 45 minutes to 1 hour to cook out the roux.

To finish soup, flame lobster meat in brandy, add heavy cream and allow to simmer. Add mixture to soup and whisk in. Finish with fresh chervil or parsley. Dried herbs may be used but add sooner.

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