| 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. |
| 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. |
| 3 |
Bring soup to simmer. Stir in Madeira. Thin with more stock, if necessary, and stir until heated through. Season with salt and pepper. |
| 4 |
Meanwhile, melt butter in small skillet over medium heat. Add lobster meat; saute 1 minute to heat through. |
| 5 |
Ladle soup into bowls. Top with lobster meat. Sprinkle with minced fresh chives and serve. |
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