Chestnut And Lobster Soup Recipe

click to rate
0 votes | 256 views
Servings: 6


Cost per serving $0.37 view details
  • 1 x live lobster - (1 3/4 to 2 lbs)
  • 3 c. whole lowfat milk
  • 2 c. chicken stock or possibly more if needed (or possibly canned low-salt chicken broth)
  • 1 sm bay leaf
  • 6 x fresh thyme sprigs
  • 4 x fresh parsley sprigs
  • 3 c. vacuum-packed chestnuts - (15 to 16 ounce) (available at specialty foods stores and some supermarkets)
  • 1/4 c. Madeira Salt to taste Freshly-grnd black pepper to taste
  • 1 Tbsp. butter Chopped fresh chives


  1. Cook lobster in pot of boiling salted water till shell turns bright red and meat is opaque in center, about 8 min. Drain. Transfer lobster to large bowl; cold. 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 throw away. Cut meat into 1/2-inch pcs; cover and chill.
  2. Bring lowfat milk, 2 c. stock, bay leaf, thyme, parsley, and lobster shells with any accumulated juices to simmer in heavy large saucepan. Cover; simmer 10 min. Strain into large bowl. Return strained liquid to pan. Add in chestnuts; bring to boil. Reduce heat; simmer uncovered till tender, stirring occasionally, about 15 min. Working in batches, puree soup in blender. (Lobster and soup can be made 1 day ahead. Cover separately; chill.)
  3. Bring soup to simmer. Stir in Madeira. Thin with more stock, if necessary, and stir till heated through. Season with salt and pepper. Meanwhile, heat butter in small skillet over medium heat. Add in lobster meat; saute/fry 1 minute to heat through.
  4. Ladle soup into bowls. Top with lobster meat. Sprinkle with chopped fresh chives and serve.
  5. This recipe yields 6 servings.
  6. Comments: An elegant first course from Club Gascon.


Add the recipe to which day?
« Today - Oct 13 »
Today - Oct 13
October 14 - 20
October 21 - 27
Oct 28 - Nov 03
Please select a day
or Cancel
Loading... Adding to Planner


Nutrition Facts

Amount Per Serving %DV
Serving Size 204g
Recipe makes 6 servings
Calories 98  
Calories from Fat 54 55%
Total Fat 6.02g 8%
Saturated Fat 3.54g 14%
Trans Fat 0.0g  
Cholesterol 17mg 6%
Sodium 188mg 8%
Potassium 245mg 7%
Total Carbs 6.37g 2%
Dietary Fiber 0.5g 2%
Sugars 6.42g 4%
Protein 4.81g 8%
How good does this recipe look to you?
Click to rate it:

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)


Leave a review or comment