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1
Prepare the lobster: Cook the lobsters in boiling salted water for 3 to 4 minutes, or until slightly underdone.
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2
Remove from the water and let cool slightly.
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3
Remove the lobster meat from the shells, reserving the meat and the shells.
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4
Coarsely chop the lobster meat.
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5
Prepare the corn: Remove husks from the corn and cut kernels off the cobs.
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6
Reserve the corn, cobs, and half of the husks.
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7
Make the bisque: Place the lobster shells, corn cobs, husks, bay leaves, thyme sprigs, and peppercorns in a stockpot and add enough water to barely cover.
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8
Simmer for 45 minutes, then strain through a fine mesh sieve, discarding the solids.
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9
Place the broth in a large saucepan and simmer over medium heat for 45 minutes, or until reduced to 1 1/2 quarts.
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10
Season to taste with salt and pepper.
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11
In a small saucepan, place half of the corn kernels and the heavy cream.
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12
Cook over medium heat for 10 minutes, or until the cream is reduced to about 1 cup.
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13
Remove from the heat and puree until smooth.
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14
Season to taste with salt and pepper.
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15
Cook the bacon over medium-low heat for 10 minutes, or until the fat is rendered but not brown.
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16
Remove the bacon from the pan and discard.
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17
Saute the remaining corn, the potatoes, and onion in the bacon fat over medium heat for 10 minutes, or until the potatoes are tender.
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18
Drain any fat from the pan, add the pureed corn mixture, and cook over medium heat for 5 minutes, or until thick.
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19
Add the lobster stock in small additions until the desired consistency is reached.
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20
Add the lobster meat to the pan and whisk in the butter just prior to serving.
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21
Ladle the soup into 10 bowls and sprinkle with the chervil leaves.
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22
Top with freshly ground black pepper to taste.
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23
Preheat the oven to 400 degrees.
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24
Slice each piece of bread on the diagonal into triangular pieces.
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25
To shape each crouton, slice off the crust on one side of the triangle, then make a parallel slice, removing a corner of the bread.
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26
Trim the remaining crust with three small cuts to make a wedge.
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27
Spread the butter with your fingers in the center of a cookie sheet.
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28
Press each wedge into the butter and rub gently to coat on one side, then turn it over, buttered side up.
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29
Arrange all the wedges on the buttered area of the sheet and place in the oven.
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30
Toast the croutons for 8 to 10 minutes, until nicely colored and crisp.
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31
To serve, pile the fresh parsley in a small mound.
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32
Dip the point of the toasted wedge into the beef-stew sauce, then press the moistened end into the parsley to coat.
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33
Arrange 2 croutons on every serving plate or bowl of stew.
