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1
If using thawed frozen lobster tails, cook in pot of boiling water until almost cooked through, about 6 minutes. Drain. Cool. Using kitchen shears, cut lobster shells open. Remove lobster meat; cut into bite-size pieces. Discard shells.
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2
Puree 4 cups corn with 1 1/4 cups broth in processor until almost smooth.
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3
Saute bacon in large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels. Pour off and discard all but 3 tablespoons drippings from pot.
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4
Add onions to pot; saute until light golden, about 5 minutes. Add remaining 4 cups corn; saute 3 minutes. Add carrots, celery, and cayenne; saute until vegetables soften slightly, about 5 minutes.
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5
Add clam juice and 1 3/4 cups broth; simmer 10 minutes. Stir in corn pure and whipping cream; simmer 5 minutes. Season with salt and pepper.
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6
(Lobster, bacon, and soup can be prepared 1 day ahead. Cover and chill lobster and bacon separately.
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7
Cool soup slightly; chill uncovered until cold, then cover and keep chilled.
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8
Bring bacon to room temperature and bring soup to simmer before continuing.) Remove soup from heat; stir in sour cream.
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9
Melt butter in medium nonstick skillet over medium heat. Add lobster meat and saute just until heated through, about 2 minutes.
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10
Ladle soup into bowls. Garnish each serving with lobster pieces, bacon, and chives and serve.
