2 Large lobsters, cooked and shelled, meat, shells and bodies reserved
2 cup Heavy whipping cream
4 cup Water
2 cup Any Dry White wine
1 can Peaches and Cream Corn, drained, keep corn water
2 Tbsp Butter
2 Leeks, cleaned and chopped
2 Carrots, diced
2 Tbsp Flour
1 Bunch fresh basil
1 Tsp Salt
Freshly ground pepper
Directions
In a large stockpot pile the lobster bodies, also any leftover lobster parts, any drippings and roe( no meat at this time). Pour in the water, white wine, corn water and cream and bring to a simmer over medium heat. Simmer until a flavourful broth forms, about 20 to 30 minutes. Strain, discarding the solids and returning the rich broth to the pot. Toss half the corn kernels into the broth. Simmer until they soften, about 5 minutes, then puree smooth with a blender or food processor.
In another stockpot, over medium heat, melt the butter. Toss in the leeks and carrots and saute to soften, 5 minutes or so. Stir in the flour to make a 'roux' thickener. Stir in the corn puree and continue stirring as the broth thickens. Roughly chop the lobster meat and add it to the pot with the remaining corn kernels and fresh basil. Heat through and season with salt and pepper. Ladle into bowls and serve.
Originally published in The Wine Cellar December 2018
