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1
Preheat the oven to 375 degrees F.
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2
For the lobster: Bring a pot of water to a boil.
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3
Remove the lobster tails from the shells and put into the boiling water.
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4
Poach for 2 minutes.
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5
Remove the lobster and set aside to cool.
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6
Once cooled, chop the lobster and mix with the lime juice, cayenne, seafood seasoning, and mascarpone.
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7
Taste and add salt, if needed.
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8
For the chowder: On a sheet pan, toss the corn kernels with a few tablespoons oil, season with salt, and roast until the corn is lightly browned, 8 to 10 minutes.
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9
In a deep pan, heat 1 tablespoon oil over low heat and add the bacon.
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10
Cook until the bacon is crisp.
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11
Remove the bacon to a paper towel and pour most of the bacon fat out of the pan.
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12
Return the bacon to the pan, add the onion and celery, and cook over medium heat until the onion is softened, about 5 minutes.
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13
Add the red and green pepper, garlic, and roasted corn, and cook 5 more minutes.
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14
Sprinkle the flour over the vegetables and stir.
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15
Cook for 2 minutes, stirring constantly.
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16
Add the chicken stock and stir to scrape up any brown bits from bottom of the pan.
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17
Stir in the diced potatoes and raise the heat a little to bring the mixture to a simmer.
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18
Simmer the chowder until the potatoes are cooked, about 20 minutes.
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19
Stir occasionally to avoid burning the bottom of the chowder.
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20
Taste the potatoes.
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21
When the potatoes are fork tender, turn the heat down to low and slowly stir in the cream.
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22
Keep warm on low heat.
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23
To plate: Ladle the chowder into bowls and top each with a mound of lobster.
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24
Garnish with sliced scallions.
