The best part about this seafood recipe is that it’s affordable. Instead of buying a whole lobster, use fresh or frozen lobster tails. Cooking method is easy. For this seafood soup, I used heavy cream – leftover from a different recipe. The cream is added at the end - resulting in a luscious soup with the full essence of lobsters. To add another layer of texture, this seafood soup is topped with buttery and creole-seasoned lobster meat. Oh YES dairy -liciously good!