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1
Bring a generous amount of water to the boil, enough to cover the lobsters completely when they are added.
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2
Add salt.
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3
When the water is boiling vigorously add lobsters.
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4
When the water returns to the boil cook lobsters exactly 4 minutes.
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5
Drain.
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6
When they are cool enough to handle break off and reserve the claws and tails of each lobster.
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7
Carefully crack the meaty portions of the lobster, the claws, tail and so on.
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8
Remove the meat but reserve shells.
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9
Cut tails in half lengthwise and remove and discard the intestinal tract.
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10
Rinse and drain the tail portions.
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11
Set aside.
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12
Put all the shells in a kettle.
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13
Add 12 cups of water and bring to the simmer.
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14
Meanwhile, cut and scrape the kernels from the corn.
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15
There should be about 4 cups of kernels.
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16
Set aside.
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17
Cut the cobs crosswise into quarters and add them to the kettle.
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18
Do not add the kernels.
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19
Add the peppercorns, whole onion, bay leaf and thyme sprigs.
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20
Cut off the rind of the bacon and add the rind.
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21
Cook 1 hour and 15 minutes or until the liquid in the kettle, when strained, measures about 8 cups.
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22
Set aside.
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23
Meanwhile, cut the bacon into fine dice.
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24
There should be about 1 cup.
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25
Put bacon in a clean kettle and cook, stirring often, until it is rendered of fat, browned and crisp.
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26
Add the butter and coarsely chopped onions.
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27
Cook, stirring, until the onions are wilted and tender without browning.
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28
Meanwhile, cut each unpeeled potato into 8 pieces of approximately the same size.
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29
Add the potato, the chopped thyme, the reserved lobster liquid and the corn kernels and bring to the boil.
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30
Cook about 20 minutes or until the potato is tender but not mushy.
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31
Add the shelled lobster pieces and the cream.
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32
Add salt and pepper.
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33
Remove the bay leaves and serve.
