Lobster And Chestnut Soup Recipes

LOBSTER SOUP

Steps:

• In a large pot, bring the chicken broth and water to a boil.
• Chop up the lobster meat into small pieces and add it to the boiling liquid.
• Cover, turn down the heat and let simmer.
• In a skillet, heat a tbl of the olive oil and add celery, onion and garlic.
• Saute over medium heat, taking care not to brown.
• Add the tomatoes, wine and basil and saute for another 5-10 min.
• Add this to the lobster mixture and continue to simmer the soup for 30 minutes covered, over very low heat.
• In a medium saucepan, melt the butter and mix in the remaining olive oil, then the flour.
• Whisk in the milk gradually, stirring continuously.
• When it begins to thicken (just when it begins, not when it gets real thick) stir this mixture gradually into the simmering soup.
• Be sure the soup does not boil after this point but is stirred and simmered over very low heat.
• Remove half of the soup and blend it in a high-speed blender until smooth.
• Half of the soup should retain flakes of the tender lobster meat and chopped vegetables.
• Mix in the blended soup with the lobster mixture.
• Season with salt& pepper.
• Serve this soup with fresh Italian bread.

LOBSTER SOUP

Steps:

• Melt butter or margarine in a saucepan. Stir in flour, salt, pepper, and celery flakes; blend well. Very slowly mix in milk and chicken stock. Add cold lobster, onion, parsley. Cook for about 10 minutes over medium heat.
• Add cream to desired consistency, and reheat. Season to taste.

LOBSTER AND CHESTNUT SOUP

Steps:

• 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.