Traditional recipes

Chestnut and Lobster Soup

Chestnut and Lobster Soup


  • 1 1 3/4- to 2-pound live lobster
  • 2 cups (or more) chicken stock or canned low-salt chicken broth
  • 3 cups vacuum-packed chestnuts* (15 to 16 ounces)

Recipe Preparation

  • Cook lobster in pot of boiling salted water until shell turns bright red and meat is opaque in center, about 8 minutes. Drain. Transfer lobster to large bowl; cool. Working over same bowl to catch juices, twist off claws. Cut off tail. Cut lobster meat from shells. Reserve shells; scrape out green tomalley and discard. Cut meat into 1/2-inch pieces; cover and chill.

  • Bring milk, 2 cups stock, bay leaf, thyme, parsley, and lobster shells with any accumulated juices to simmer in heavy large saucepan. Cover; simmer 10 minutes. Strain into large bowl. Return strained liquid to pan. Add chestnuts; bring to boil. Reduce heat; simmer uncovered until tender, stirring occasionally, about 15 minutes. Working in batches, puree soup in blender. DO AHEAD Lobster and soup can be made 1 day ahead. Cover separately; chill.

  • Bring soup to simmer. Stir in Madeira. Thin with more stock, if necessary, and stir until heated through. Season with salt and pepper.

  • Meanwhile, melt butter in small skillet over medium heat. Add lobster meat; saut√© 1 minute to heat through.

  • Ladle soup into bowls. Top with lobster meat. Sprinkle with minced fresh chives and serve.

Recipe by Club Gascon in London England,Photos by Rick SzczechowskiReviews Section

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