2 live lobsters, each 1 1/4 to 1 1/2 lb.
1 Tbs. canola oil
5 cups low-sodium chicken stock
1/2 cup white wine
3 ears of corn, kernels removed, kernels
and corncobs reserved
3 bacon slices, diced
1 yellow onion, chopped
2 large carrots, diced
3 celery stalks, diced
2 cups heavy cream
2 Yukon Gold or other potatoes, cut
into 1/2-inch pieces
Salt and freshly ground pepper, to taste
1 tsp. chopped fresh thyme
2 tsp. chopped fresh chives
Fill a large pot with 2 inches of water, set over high heat and bring to a boil. Add the lobsters, cover and cook until the lobsters are red, about 7 minutes. Transfer the lobsters to a large ice bath to cool. Remove the meat from the claws, knuckles and tails. Reserve the shells and bodies and refrigerate the meat until ready to use.
In a large pot over high heat, warm the oil. Add the reserved lobster shells and bodies and sauté until lightly browned, about 5 minutes. Add the stock, wine and corncobs, bring to a simmer and cook until reduced to about 2 1/2 cups, 25 to 30 minutes.
In a Dutch oven over medium heat, sauté the bacon, stirring occasionally, until crispy and browned, 3 to 4 minutes. Add the onion, carrots, celery and corn kernels and sauté, stirring occasionally, until tender, 4 to 5 minutes. Strain the lobster-corn stock into the Dutch oven, add the cream and bring to a simmer. Stir in the potatoes, return to a simmer and reduce heat to medium-low. Cook until the potatoes are tender, 15 to 18 minutes. Stir in the lobster meat, salt, pepper, thyme and chives. Cook, stirring occasionally, until the lobster is heated through, 2 to 3 minutes. Adjust the seasonings as needed. Ladle into warmed soup bowls and serve immediately. Serves 4 to 6.
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