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.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

In a large pot, melt the butter over medium heat. Add the chopped shallots and garlic, cooking until soft and fragrant, about 3 minutes.

Step 4

Add the lobster shells to the pot with the shallots and garlic. Cook for 4-5 minutes, stirring occasionally, to extract additional flavor.

Step 5

Pour in the white wine and simmer for 2-3 minutes, allowing it to reduce slightly.

Step 6

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.

Step 7

While the broth simmers, lightly mash the cooked chestnuts with a fork to break them into smaller pieces.

Step 8

After 20 minutes, strain the broth through a fine mesh sieve into a clean pot, discarding the shells, thyme, and bay leaf.

Step 9

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.

Step 10

Season the soup with black pepper and additional salt to taste. Simmer for another 5 minutes to warm through.

Step 11

Gently stir in the chopped lobster meat and cook for 2-3 minutes until heated through.

Step 12

Serve the soup hot, garnished with a sprinkle of paprika and fresh parsley.

Nutrition Facts

Serving size	(2032.4g)

Amount per serving	% Daily Value*
Calories	1867.9

Total Fat 111.0g	0%
Saturated Fat 62.4g	0%
Polyunsaturated Fat 0.7g
Cholesterol 573.8mg	0%
Sodium 6071.5mg	0%
Total Carbohydrate 79.8g	0%
Dietary Fiber 9.0g	0%
Total Sugars 28.5g
Protein 73.4g	0%

Vitamin D 4.5IU	0%
Calcium 396.4mg	0%
Iron 5.3mg	0%
Potassium 2615.4mg	0%

*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.

Source of Calories

Fat: 62.0%

Protein: 18.2%

Carbs: 19.8%