Serves 8
1 16-ounce lobster
4 ears fresh sweet corn
½ cup yellow onions, peeled and cut into 1-inch pieces
½ cup leeks, white parts only, washed and cut into 1-inch pieces
½ cup carrots, peeled and cut into 1-inch pieces
2 tablespoons extra virgin olive oil
2 fresh bay leaves, or 1 dried
8 sprigs thyme
1 tablespoons black peppercorns
1 ½ cups heavy cream
2 large Yukon Gold potatoes, peeled and cut into ¼-inch dice
1 onion, chopped
2 tablespoons butter
Styrian Pumpkinseed Oil
Salt and freshly ground black pepper
Fresh chervil sprigs or fresh lime basil leaves, for garnish

Lobster Cook lobster in boiling salted water for 3 to 4 minutes, or until slightly underdone. Remove from water and let cool slightly. Remove lobster meat from the shells, reserving the meat and the shells. Coarsely chop lobster meat and set some aside for lobster fritters.

Corn Remove husks from the corn and cut kernels off the cobs. Reserve the corn and cobs.

Bisque In a medium stockpot heat olive oil over medium high heat, add onions, leeks and carrots and sauté until caramelized, about 8 minutes. Place lobster shells, corn cobs, bay leaves, thyme sprigs, and peppercorns into the stockpot and caramelize for another 8 minutes. Add enough water to just cover. Simmer for 45 minutes then strain through a fine mesh sieve, discarding the solids. Place broth in a large saucepan and simmer over medium heat for 45 minutes, or until reduced to 1 ½ quarts. Season to taste with salt and pepper.

In a small saucepan, heat butter and roast corn kernels over medium high heat until caramelized. Set ½ cup aside for lobster corn fritters. Add the potatoes and onions and sauté for 5-10 more minutes. Add heavy cream.

Cook over medium heat for 10 minutes or until cream is reduced to about 1 cup. Remove from heat and puree until smooth. Season to taste with salt and pepper.

Drain any fat from the pan, add lobster corn stock, and cook over medium heat for 5 minutes, or until thick.

Lobster-Corn Fritters
1 ⅓ cups all-purpose flour, sift or stir before measuring
2 tablespoons baking powder
¼ tablespoon kosher salt
¼ tablespoon mild paprika
1 egg, beaten
⅔ cup whole milk
Pinch fresh ground nutmeg
1 tablespoon fresh tarragon, finely chopped
½ cup reserved roasted corn kernels
1 cup reserved cooked, minced lobster meat
2 cups peanut oil for deep-frying

Sift dry ingredients together. Combine beaten egg and milk; stir in lobster, tarragon and roasted corn. Add to dry ingredients and mix until well blended and season to taste. Heat peanut oil in a medium sauté pan. Drop by tablespoonfuls into hot peanut oil (370° F) and fry until golden brown, about 4 to 6 minutes.

To Serve Ladle soup into bowls, arrange the lobster fritter on top of soup and drizzle with pumpkinseed oil, garnish with fresh chervil sprig or fresh lime basil leaves.

Created by Michael Rueggeberg
Please see our Thanksgiving Dinner story for more details about the dishes pictured above.