Mock Lobster Soup


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Mrs. Margaret Walbridge Aikkola, a native New Englander now living in Finland, sent Yankee this recipe which her father invented to taste like lobster soup. It does. The dill gives the broth its nutty, lobster-like flavor.


1 pound fish fillets (haddock or flounder) or sea scallops
1 quart salted water
a sprig of fresh dill (or a heaping teaspoon of dried dill)
1 can cream of tomato soup or tomato bisque
1 tablespoon butter
fresh parsley


Bring the water to a boil. Add the fish and dill and simmer until tender, about 15 minutes. Remove the dill sprig. Breakup the fish with a fork. Add the undiluted soup and simmer for 5 minutes longer. Dot with butter and sprinkle with pepper and parsley.

Cooking & Recipes


Serves 6

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