Chestnut and Lobster Soup

Preparation

1. Step 1

   Cook lobster in pot of boiling salted water until shell turns bright red and meat is opaque in center, about 8 minutes. Drain. Transfer lobster to large bowl; cool. Working over same bowl to catch juices, twist off claws. Cut off tail. Cut lobster meat from shells. Reserve shells; scrape out green tomalley and discard. Cut meat into 1/2-inch pieces; cover and chill.

   Step 2

   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.)

   Step 3

   Bring soup to simmer. Stir in Madeira. Thin with more stock, if necessary, and stir until heated through. Season with salt and pepper.

   Step 4

   Meanwhile, melt butter in small skillet over medium heat. Add lobster meat; sauté 1 minute to heat through.

   Step 5

   Ladle soup into bowls. Top with lobster meat. Sprinkle with minced fresh chives and serve.

   Step 6

   • Available at specialty foods stores and some supermarkets.