Corn, Poblano & Lobster Bisque

Next level lobster bisque. (Shannon Bard)

Calling all lobster lovers. This delicious soup will take your taste buds to the next level. Sweet corn and fresh lobster make this an elegant dish for a summer party.

Cook Time:30 min

Prep Time:20 min

Total Time:1 hours

Servings: 4

Ingredients:

4 – 1.5 – 2 pound Lobsters

Dark Mexican Beer

Seaweed

1 TBS Unsalted Butter

5 Ears of Corn - Roasted / Removed From Cob in shards/ Cobbs and Silk Reserved (Kernels from 4 ears for soup/ Remaining Kernel shards from 1 ear - Garnish)

1 small white onion, diced

4 Cloves Of Garlic, dry roasted

1 Cup Dry White Wine

5 cups of Lobster Corn Stock (ingredients above)

1 TBS Unsalted Butter

Kernels From 4 Ears of Corn, Roasted / Removed From Cob in shards/ Cobbs and Silk Reserved

1 small white onion, diced

4 Cloves Of Garlic

1 Cup Dry White Wine

2- 3 Poblano Chiles (Depending Upon Heat Level), Fire Roasted / Skinned / Seeded

4 Cup Heavy Cream Simmered / Reduced By Half

Salt

White Pepper

Micro Cilantro

Tails and Claws From 4 Maine Lobsters

8 oz Unsalted Butter

2 Chipotle Peppers (Chipotles En Adobo)

2 Garlic Clove Finely Chopped

4 TBS Shallot Finely diced

1 tsp Lime Juice

? tsp Salt

Preparation:

Submerge Lobsters in boiling mixture of 4 parts water, 1 part dark beer and seaweed. Boil for 4 minutes. Remove corn from husks. Reserving husks and silk. Roast corn on grill until lightly charred. Remove lobsters from stock pot and place in ice bath to cool.Remove tail and claw meet from Lobsters. Clean all meat. Reserve shells for stock. In Pressure cooker, melt 1 TBS Butter, Saute 1 cup diced white onion. Stir in 4 cloves of roasted garlic. Add Lobster shells to pot along with 4 corn cobbs and a handful of corn husk. Stir in 1 cup of white wine. Cover all with water and boil in pressure cooker for 15 minutes. Strain.

Melt 1 TBS butter in large stock pot. Saute 1 cup diced onion. Stir in 4 cloves of roasted garlic. Stir in 1 cup of dry white wine. Add 2 cups of corn and 5 cups of Lobster stock. Simmer. For 5 minutes.Puree Soup along with dry roasted, peeled poblano peppers. Strain through chinois and return to stock pot. Stir in reduced heavy cream. Season to taste with salt and white pepper.

Combine all ingredients (excluding Lobster) in food processor. Blend until smooth.Melt butter over medium / low heat. Add lobster to chipotle butter mixture. Heat until warm and cooked through.

Place 1 claw and 1 tail of chipotle lobster in center of bowl. Top with shard of corn and chile dusted corn silk and micro cilantro. Spoon soup around center mixture.