I'm interested in this also. In DC recently we had what they call "crab soup." It was super creamy. I kinda wondered if they made the crab stock with mostly or all cream. It was served with the lump crab meat in the center of the soup bowl. A pitcher of the "soup" was poured over it.
This is the one I use except I make fish, crab or shrimp stock instead of the chicken stock. I seem to remember that there is a really elaborate on on epicurious, too. http://www.food.com/recipe/lobster-or... And welcome!