20 thick Breton, unshelled lobsters 3 soup spoons olive oil 750 g peeled chestnuts 1.5 cube chicken broth 40 g butter in little piece 2 dl of liquid whipped cream 1 pinch of celery salt
Preparation:
I boil the chestnuts 40 minutes in the chicken stock. I season and mix everything, and sift it, then I add the butter.
I heat up the oil in a frying pan and let the lobsters fry for 3 minutes on each side. I put them aside.
I add the whipped cream to the chestnut broth which I lightly warm up.
Then I arrange the lobsters on a service plate and pour over them the chestnut broth.
