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