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1
Fill a large stockpot with 2 inches of water, add 1 teaspoon of the salt and bring to a boil over high heat.
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2
Put the lobsters in the boiling water, head first, and cook until they start to turn red, about 4 minutes.
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3
With tongs, transfer the lobsters to a bowl to cool; reserve the cooking water.
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4
Remove the meat from the lobster knuckles and claws.
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5
Twist the tails off the bodies.
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6
Split the tails lengthwise and remove the tail meat.
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7
Pull out and discard the black intestinal vein, then cut the tail into large pieces.
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8
Cover and refrigerate the lobster meat.
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9
Return the lobster shells to the liquid in the stockpot and simmer over moderate heat for 20 minutes.
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10
Strain the broth into a bowl and let stand for 10 minutes.
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11
Pour off and reserve 6 cups of the broth, leaving behind any grit at the bottom.
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12
In a large saucepan, melt 2 tablespoons of the butter.
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13
Add the pancetta and cook over moderately low heat until lightly browned, about 5 minutes.
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14
Add the fennel and cook, stirring, until wilted, about 3 minutes; transfer the pancetta and fennel to a plate.
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15
Add the leeks to the pan and cook until translucent, about 5 minutes.
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16
Add the wine and boil until reduced by one-third, about 4 minutes.
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17
Add the reserved lobster broth, cream, jalapeno and the remaining 1/2 teaspoon of salt.
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18
Bring to a boil over moderately high heat.
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19
Add the corn and simmer until tender, about 10 minutes.
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20
Remove from the heat and let cool for 5 minutes.
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21
Working in batches, coarsely puree the soup in a blender.
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22
Return the soup to the pan and add the pancetta and fennel.
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23
Season with salt and pepper and keep warm.
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24
In a grill pan or skillet, melt the remaining 3 teaspoons of butter over moderately high heat.
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25
Add the lobster meat and cook until lightly seared and heated through.
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26
Season with salt and pepper.
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27
Ladle the soup into shallow bowls, garnish with the lobster and chopped chervil and serve.
