1 1 3/4- to 2-pound live lobster 3 cups whole milk 2 cups (or more) chicken stock or canned low-salt chicken broth 1 small bay leaf 6 fresh thyme sprigs 4 fresh parsley sprigs 3 cups vacuum-packed chestnuts* (15 to 16 ounces) 1/4 cup Madeira 1 tablespoon butter Minced fresh chives

dairy, shellfish

2 10-ounce frozen uncooked lobster tails, thawed, or 1 pound freshly cooked lobster meat, cut into bite-size pieces 8 cups frozen yellow corn kernels (about 2 1/4 pounds), thawed 3 cups low-salt chicken broth 8 bacon slices, chopped 2 cups chopped onions 3/4 cup peeled finely diced carrots 2/3 cup finely diced celery 1/4 teaspoon cayenne pepper 3 cups bottled clam juice 1 1/2 cups whipping cream 6 tablespoons sour cream 2 tablespoons (1/4 stick) butter 3 tablespoons chopped fresh chives

butter, dairy, onion, corn, shellfish

18 small red-skinned potatoes 6 small onions, quartered lengthwise 1 fresh fennel bulb (about 1 pound), trimmed, halved lengthwise, thinly sliced crosswise 2 12-ounce bottles pale ale 4 cups water 1 tablespoon Old Bay seasoning 1 tablespoon coarse kosher salt 10 fresh thyme sprigs 1 pound kielbasa or linguiça sausage, cut into 1-inch pieces 6 ears of corn, husked 2 1/2 pounds mussels, scrubbed, debearded 3 1 3/4-pound live lobsters 1 cup (2 sticks) butter Lemon wedges Lemon-Herb Mayonnaise

shellfish

3 1 3/4-pound live lobsters 3 tablespoons olive oil 1/4 cup tomato paste 2 large plum tomatoes, chopped 1/3 cup dry white wine 2 tablespoons white wine vinegar 2 garlic cloves, sliced 2 fresh tarragon sprigs 2 fresh thyme sprigs 2 fresh Italian parsley sprigs 6 cups whipping cream 1 1/2 pounds fettuccine or linguine

pasta, tomato, spirits, shellfish