Chestnut and Lobster Soup Recipe

Name: Chestnut and Lobster Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1 3/4- to 2-pound live lobster; 3 cups whole milk; 2 cups (or more) chicken stock or canned low-salt chicken broth; 1 small bay leaf; 6 fresh thyme sprigs; 4 fresh parsley sprigs; 3 cups vacuum-packed chestnuts* (15 to 16 ounces); 1/4 cup Madeira; 1 tablespoon butter; Minced fresh chives

Servings: persons

1
Cook lobster in pot of boiling salted water until shell turns bright red and meat is opaque in center, about 8 minutes.
2
Drain.
3
Transfer lobster to large bowl; cool.
4
Working over same bowl to catch juices, twist off claws.
5
Cut off tail.
6
Cut lobster meat from shells.
7
Reserve shells; scrape out green tomalley and discard.
8
Cut meat into 1/2-inch pieces; cover and chill.
9
Bring milk, 2 cups stock, bay leaf, thyme, parsley, and lobster shells with any accumulated juices to simmer in heavy large saucepan.
10
Cover; simmer 10 minutes.
11
Strain into large bowl.
12
Return strained liquid to pan.
13
Add chestnuts; bring to boil.
14
Reduce heat; simmer uncovered until tender, stirring occasionally, about 15 minutes.
15
Working in batches, puree soup in blender.
16
(Lobster and soup can be made 1 day ahead.
17
Cover separately; chill.)
18
Bring soup to simmer.
19
Stir in Madeira.
20
Thin with more stock, if necessary, and stir until heated through.
21
Season with salt and pepper.
22
Meanwhile, melt butter in small skillet over medium heat.
23
Add lobster meat; saute 1 minute to heat through.
24
Ladle soup into bowls.
25
Top with lobster meat.
26
Sprinkle with minced fresh chives and serve.
27
Available at specialty foods stores and some supermarkets.

523

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1 3/4- to 2-pound live lobster, 3 cups whole milk, 2 cups (or more) chicken stock or canned low-salt chicken broth, 1 small bay leaf, and more.

Yes, Chestnut and Lobster Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chestnut and Lobster Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions