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1
Steam the lobster in a large pot with the corn, then set both aside to cool. Remove and reserve the meat from the shells and the corn from the cob. Discard the head of the lobster, but keep the remaining shells and the cob.
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2
Rinse and dry your large pot. Cook the bacon lardons for 4-5 minutes over medium-low heat until browned and crisp. Remove and reserve.
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3
Add the butter to the bacon fat (I know...) then add the chopped onion and cook over medium-low heat for ~7 minutes until translucent but not brown. Add tomato paste and cook for 1 minute. Add white wine to deglaze the pan and let it cook until the smell of alcohol is diminished (~2 minutes).
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4
Add cream, chicken stock, worchestershire, cayenne, potatoes, lobster shells and corn cob and bring to a simmer. Partially cover the pot and simmer on low for 30 minutes.
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5
Using tongs or a slotted spoon, remove the largest pieces of shell, onion, and potatoes and the corn cob and discard all. Place a strainer over your soup terrine and carefully pour the stock into the terrine to strain.
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6
Return the newly smooth stock to your pot, add the 1% milk and bring to a simmer.
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7
Turn off the stove. Add the cooked lobster and parsley. Allow to stand for 1-2 minutes until lobster is warm. Garnish each bowl with a handful of crisp bacon and serve with crusty bread.
