Directions

Note: The bisque can be served hot if preferred. 

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Corn Preparation

Remove the husks and silks from corn and wash corn well. Slice off the corn using a sharp paring knife and measure out 5 cups. 

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Corn Broth

Carefully, using a very sharp chef's knife or cleaver, cut the corn cobs into 1/3rds and place into a large stock pot. Cover the with cold water and bring to a boil on the stovetop, over high temperature. Reduce to medium and cook for 30 minutes, uncovered. Remove from heat and discard the cobs. 

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Corn Bisque

Note: If using fresh corn you will not have to sieve the bisque puree and you may not want to add cream, due to the corns richness. Frozen corn will need to be sieved and then cream added. 

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Add 3 tablespoons of butter to a large skillet over medium temperature. Once butter is hot/bubbling, reduce temp to medium low to low and add the diced onion. Cook, stirring often until the onions have softened, being careful not to brown them. Placing a lid on the skillet will create steam and prevent browning if needed. Add the garlic and cook 1 minute, stirring continuously. Add the the 5 cups of corn, turn heat up to medium and cook/steam, for 5 minutes, stirring often. Add 2 cups of the corn broth, bring to a boil, then remove from heat. Reserve about 1/3 cup of corn for garnishing soup. Pour the leftover corn broth through a sieve into a bowl, cover and refrigerate. Left over broth can be used to thin out bisque right before serving, if needed. 

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Let the corn cool some, add to a blender along with a few tablespoons of room temp butter and puree, then season with salt & pepper (white pepper for presentation). If using cream, start with 1/4 cup and then add additions to preference. Chill the bisque in the refrigerator until ready to serve. Makes 5 cups. 

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Lobster Preparation

Add the olive oil, lemon juice and garlic to a small ramekin or bowl and whisk together. Add the remaining ingredients to a small mixing bowl (except the lobster), pour the olive oil/lemon juice mixture over top and mix together. This will be tossed with the cooked lobster. 

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Lobster

If the lobster tails are frozen, thaw them in cold water partially for about 10 minutes, then remove the meat, this will be an easier method than removing thawed.

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Wash and pat dry the lobster meat with paper towels. Cut each piece in half length wise, then cut into bite sized pieces.

Place a sieve over a bowl to strain the cooked lobster in. Melt the salted butter in a large sauce pan over medium temperature. Once butter is hot, but not bubbling, reduce heat to med-low, add the lobster pieces and gently cook. Turn the pieces over often to ensure even cooking. Once the lobster is opaque in color, remove using a slotted spoon and place in the sieve to drain off excess butter. The lobster should take 3-4 minutes to cook through, depending on size. Be careful not to over-cook or lobster pieces may become rubbery/tough. Add the strained lobster to the red bell pepper, caper mixture and gently toss. 

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Basil, Garlic Aioli

Add all the ingredients to a small food processor and pulse until smooth. 

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BLT Croissants

Cut the tomatoes to fit your croissants, season them with salt & pepper and a drizzle of olive oil & white balsamic vinegar. 

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Slice the croissants and spread some of the aioli onto the bottom piece. Top with lettuce, tomato and then a slice of bacon.

Serve with the corn bisque.  

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Ladle the bisque into cups/bowls, drizzle with crème fraîche, top with lobster and serve with the finishing touches. 

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