Lobster and Chestnut Soup
Indulge in the luxurious flavors of this Lobster and Chestnut Soup, a velvety masterpiece that marries the sweetness of tender lobster meat with the earthy richness of roasted chestnuts. Perfect for a festive dinner or an upscale comfort meal, this soup is crafted with a deeply flavorful base of seafood stock infused with aromatic shallots, garlic, thyme, and a splash of dry white wine. The addition of heavy cream lends a luscious creaminess, while the chestnuts provide a unique, nutty depth. Finished with a hint of paprika and fresh parsley, each bowl is a work of art that will leave your guests asking for more. Ready in just an hour and ideal for serving four, this elegant dish is a celebration of coastal and seasonal flavors.
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Recipe Information
Ingredients
- 2 pieces Lobster tails
- 1 cup Cooked chestnuts
- 2 tablespoons Butter
- 2 pieces Shallots
- 2 cloves Garlic
- 1 cup Dry white wine
- 4 cups Fish or seafood stock
- 1 cup Heavy cream
- 2 pieces Thyme sprigs
- 1 piece Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Paprika (optional for garnish)
- 1 tablespoon Fresh parsley (for garnish)
Instructions
Bring a pot of salted water to a boil. Add the lobster tails and cook for 6-8 minutes until bright red and cooked through. Remove from the water and set aside to cool.
Once cooled, remove the lobster meat from the shells and chop it into bite-sized pieces. Set the shells aside to use later for added flavor in the soup.
In a large pot, melt the butter over medium heat. Add the chopped shallots and garlic, cooking until soft and fragrant, about 3 minutes.
Add the lobster shells to the pot with the shallots and garlic. Cook for 4-5 minutes, stirring occasionally, to extract additional flavor.
Pour in the white wine and simmer for 2-3 minutes, allowing it to reduce slightly.
Add the fish or seafood stock, thyme sprigs, bay leaf, and salt to the pot. Bring to a boil, then reduce heat to low and simmer for 20 minutes to let the flavors meld.
While the broth simmers, lightly mash the cooked chestnuts with a fork to break them into smaller pieces.
After 20 minutes, strain the broth through a fine mesh sieve into a clean pot, discarding the shells, thyme, and bay leaf.
Add the mashed chestnuts and heavy cream to the strained broth. Blend the soup with an immersion blender until smooth. If you prefer a chunkier texture, blend only partially.
Season the soup with black pepper and additional salt to taste. Simmer for another 5 minutes to warm through.
Gently stir in the chopped lobster meat and cook for 2-3 minutes until heated through.
Serve the soup hot, garnished with a sprinkle of paprika and fresh parsley.
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 1417 mg | 62% | |
| Total Carbohydrate | 18.4 g | 7% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 4.0 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 429 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
