Lobster And Chestnut Soup Recipes

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.

Steps:

• In a large saucepan over medium heat, cook bacon until rendered and crisp, 8 to 10 minutes. Transfer bacon to a paper towel-lined plate. Pour off all but 1 teaspoon of the fat. In the same saucepan, melt the butter, and add the carrot, celery, leek, and shallots. Season with salt and pepper. Cook over medium-low heat until softened and golden brown, 8 to 10 minutes.
• Add broth and chestnuts to the saucepan. Bring to a simmer, partially cover, and cook until all the ingredients are soft, about 30 minutes. Let cool slightly, and purée in batches in a blender until very smooth. Return to saucepan, add the cream, and heat thoroughly, adding stock to thin if needed. (A spoon should not leave a trail on the surface of the soup.)
• Season with salt and pepper and ladle into warmed shallow bowls. Garnish with the reserved bacon, a dab of crème fraîche, chives, and a pinch of nutmeg.

Steps:

• Mix purée and stock in a large saucepan, and cook for 30 minutes over medium to medium-high heat, stirring occasionally.
• Add nutmeg, cayenne, and cream, and stir well.
• Do not let soup boil once the cream has been added, or it might curdle.
• Serve in mugs, garnished with paprika and parsley.
• TO MAKE PURÉE: If chestnuts are fresh, cut an X in each one and then simmer in water to cover for 15 minutes or roast in the oven 15 to 20 minutes at 375°F.
• Peel chestnuts and purée, adding a bit of the stock if necessary.

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.