Lobster and Chestnut Soup Recipe #108009
This recipe came from Epicurious.com which lists it as coming from Bon Appetit. It is amazing, but very rich. It is also expensive to make, but well worth it. A little goes a long way, this serves 6.
by K.Senko
1¼ hours | 45 min prep
SERVES 6
- 1 (1 3/4 lb) live lobsters
- 3 cups whole milk
- 2 cups chicken stock or canned low sodium chicken broth (or more)
- 1 small bay leaf
- 6 fresh thyme sprigs
- 4 fresh parsley sprigs
- 3 cups vacuum-packed chestnuts or fresh chestnut meats
- 1/4 cup madeira wine
- 1 tablespoon butter
- minced fresh chives
- Cook lobster in pot of boiling salted water until shell turns bright red and meat is opaque in center, about 8 minutes; Drain and transfer lobster to large bowl; cool.
- Working over same bowl to catch juices, twist off claws, cut off tail and 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.
- (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; sauté 1 minute to heat through.
- Ladle soup into bowls; Top with lobster meat; Sprinkle with minced fresh chives and serve.
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5 stars