Yield: Serves 4 lobster lovers
2 large lobsters, cooked and shelled, meat, shells and bodies reserved
2 cups (500 mL) of heavy whipping cream
4 cups (1 L) of water
2 cups (500 mL) of any white wine
4 fresh corn on the cob
2 tablespoons (30 mL) of butter
2 leeks, cleaned and chopped
2 carrots, diced
2 tablespoons (30 mL) of flour
A bunch of fresh basil
1 teaspoon (5 mL) of salt
Lots of freshly ground pepper
In a large stockpot, pile the lobster bodies, any leftover lobster parts, any drippings and roe. Pour in the water, white wine and cream and bring to a simmer over medium heat.
Using a sharp knife, carefully cut off the kernels from the corncobs. To contain the mess, stand the corn upright in bowl while cutting the kernels off in a downwards motion. This will keep the kernels from flying all over the counter and the floor. Reserve the kernels and toss the corncobs into the bubbling stock. Simmer until a flavourful broth forms, about 20 to 30 minutes. Strain, discarding the solids and returning the rich broth to the pot. Toss half of the corn kernels into the broth. Simmer until they soften, about 5 minutes, then purée the whole mixture with a hand blender until smooth.
In another saucepan over medium heat, melt the butter. Toss in the leeks and carrots and sauté to soften, 5 minutes or so. Stir in the flour to make a ‘roux’ thickener. Stir in the corn purée and continue stirring as the flour swells and thickens the broth.
Roughly chop the lobster meat and add it to the works with the remaining corn kernels and fresh basil. Heat through and season with salt and pepper. Ladle into bowls and share.