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1
In a large covered kettle, bring 6 quarts salted water to a rolling boil over high heat.
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2
Add the lobsters, cover, and cook for 10 minutes.
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3
Drain and cool under cold running water.
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4
With poultry shears, cut away the claw and tail shells and carefully remove the meat.
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5
If the lobsters are female, reserve the grainy red coral and chop finely.
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6
Cover and refrigerate the lobster meat and coral.
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7
With a sharp knife, cut the kernels off the cob, slicing from the top of the ear downward, but not too close to the cob.
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8
You should have about 4 cups.
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9
Using a small spoon, scrape the milky liquid from the cobs into a medium bowl.
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10
Add the kernels and reserve.
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11
In a medium saucepan of lightly salted boiling water, blanch the lima beans until almost tender, 3 to 5 minutes.
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12
Cool under cold running water.
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13
Drain and reserve.
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14
In a large heavy nonreactive saucepan, melt the butter over medium heat.
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15
Add the cream.
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16
When it begins to steam, add the corn and its pulp and cook for 10 minutes, stirring often until the liquid thickens slightly.
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17
Add the lima beans and cook another 2 minutes until the beans are just tender.
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18
Add the lobster meat and cook an additional 3 minutes until the meat is warmed through.
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19
Season with the cloves, cayenne, salt, and pepper.
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20
Fold in the chives.
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21
Spoon the succotash and lobster in equal proportions into 4 warm soup plates and serve.
