Summer Corn Bisque With Lobster

1 c. shallots
2 c. fresh corn kernels (6-8 cobs, reserving cobs)
6 TBSP. butter
1 c. heavy cream
4 sprigs fresh thyme
2 cloves garlic
1 bay leaf
8 black peppercorns
2 sprigs lavender (optional)
corn cobs reserved from bisque
1 sm. onion - chopped
3 carrots - chopped
3 celery ribs - chopped
4 sprigs fresh thyme
4 stems parsley
1 bay leaf
1 tsp kosher salt
1/4 c. corn kernels blanched
1 c. lobster meat chopped into chunks
1 TBSP. white truffle oil
2 TBSP. Fresh Black Truffles sliced
2 TBSP. chives snipped
Sea salt and fresh ground black pepper to taste

Place cobs in a pot and cover with cold water
Add remaining ingredients and simmer for 30 minutes
Strain and set aside

In a 10" sq. piece of cheese cloth tie, thyme, garlic, bay leaf, peppercorns, lavender set aside
Sweat shallots in 2 TBSP. butter over medium-low heat until very soft
Add corn and remaining butter and heat for 30 minutes until corn is soft
Add cream to cover
Add cheese cloth sachet of herbs
Bring to a simmer over medium-low heat stirring to keep from scorching on bottom
Remove sachet and Puree remaining ingredients in a blender until smooth
Add stock to make desired consistency
Season with salt and pepper then pass through a chinoise

Toss all ingredients except black truffles together and set aside

Place garnish in bottom of warm bowls
Pour soup around garnish
Top with black truffles

Recipe Summary:

Other recipes by L'Auberge Provencale:
Seared Halibut Fillet On Tomato Fondue
Orange Blossom Waffles
Poached Eggs In A Potato Nest
Rose Petal Ice Cream
Winter Squash Soup
Lobster Fricasse
Roasted Leg Of Lamb

Recipe Provided By:
L'Auberge Provencale
White Post, VA

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