Instructions: For the Maine Lobster Bisque:
1. In a large saucepan, reduce lobster stock by half. Add the cream and reduce mixture by half again. Season with salt and pepper.

2. Before serving, add the dry sherry and lobster meat, and simmer over moderate heat, stirring occasionally, until lobster is heated through. Stir in the chives.

3. Transfer the soup to serving bowls and garnish with the Chive Oil and leeks.

For the Lobster Stock:
In a large casserole set over moderately high heat, sear the shells in the oil until bright red. Add the garlic and toss to coat for 1 minute. Deglaze with the brandy, stirring. Add the tomato paste, vegetables, water, wine, bay leaves, peppercorns, and salt to taste. Bring liquid to a boil and simmer until reduced by 1/3. Strain and cool.

For the Chive Oil:
1. In a saucepan of boiling water, blanch the chives for 20 seconds, drain, can refresh in ice water. Drain again. Pat dry.

2. In a blender or food processor, combine the chives and oil and blend until combined well. Transfer mixture to a saucepan set over moderate heat and bring to a boil, stirring with a wooden spoon. Simmer 2 minutes.

3. Strain the mixture into a bowl through a sieve lined with cheesecloth. Cool and store in a cool dry place until ready to use.

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