8 Servings
Ingredients:
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 2¼ 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
If using thawed frozen lobster tails, cook in pot of boiling water until almost cooked through, about 6 minutes. Drain. Cool. Using Kitchen shears, cut lobster shells open. Remove lobster meat; cut into bite-size pieces. Discard shells
Puree 4 cups corn with 1¼ cups broth in food processor until almost smooth
Sauté bacon in large pot over medium heat until crisp about 5 minutes. Transfer bacon to paper towels. Pour off and discard all but 3 tablespoons dripping from pot.
Add onions to pot; sauté until light golden, about 5 minutes.
Add remaining 4 cups corn; sauté 3 minutes.
Add carrots, celery, and cayenne, sauté until vegetables soften slightly, about 5 minutes.
Add clam juice and 1¾ cups broth; simmer 10 minutes.
Stir in corn puree and whipping cream; simmer 5 minutes.
Season with salt and pepper
Lobster, bacon, and soup can be prepared 1 day ahead. Cover and chill lobster and bacon separately. Cool soup slightly; chill uncovered until cold, then cover and keep chilled. Bring bacon to room temperature and bring soup to simmer before continuing.
Remove soup from heat; stir in sour cream
Melt butter in medium nonstick skillet over medium heat. Add lobster meat and sauté just until heated through, about 2 minutes.
Ladle soup into bowls. Garnish each serving with lobster pieces, bacon, and chives and serve.
From Bon Appetit – December 2002