-
1
Heat butter in a large saucepan over medium heat.
-
2
Add the onions, carrots, celery, and garlic and cook until soft.
-
3
Do not allow them to obtain color.
-
4
Plunge a knife between the eyes of the lobsters to dispatch them.
-
5
Then split them in half lengthwise, and remove the sand sack.
-
6
Separate into tail, claw, and chest pieces and add the sections to the vegetables.
-
7
Add 1/2-cup water and cover the pan with a lid for 4 minutes.
-
8
Remove lid and allow the water to evaporate, then turn off the heat.
-
9
Remove the lobster pieces from the pan and set aside.
-
10
When cool enough to handle, remove the meat from the tails and claws, and reserve the meat.
-
11
Chop the shells into smaller pieces and return to the pan.
-
12
Add the sherry and ignite.
-
13
When the flames subside, add the wine and reduce by half.
-
14
Add the water, parsley, cilantro, bay leaf, white peppercorns, poblano puree, and salt, to taste and cook over low heat for 20 minutes.
-
15
Remove most of the shells and pass the soup through a sieve into a clean medium saucepan, add the reserved lobster meat and cook until reduced to 2 cups.
-
16
Blend the soup in a blender in batches then strain through a sieve into a clean, medium saucepan over medium low heat.
-
17
Place the cream and milk in a small saucepan and reduce by half.
-
18
Add the cream and cook until just heated through and season with honey, salt and pepper.
-
19
Ladle into bowls and garnish with Toasted Corn Relish.
-
20
Preheat the oven to 400 degrees.
-
21
Preheat grill to high.
-
22
Remove ears from water.
-
23
Roast corn for 10 minutes.
-
24
Remove from the oven and grill in the husk for 15 to 20 minutes.
-
25
Peel the husk away, and cut corn away from the cob.
-
26
Combine the corn kernels in a medium bowl with the red onion, roasted poblano, lime juice, olive oil, and tarragon.
-
27
Season with salt and pepper, to taste.
