Corn and Lobster Chowder with Truffles

Use a deep stock pot to melt the butter and sauté the corn, onions, celery, and carrots. Add the chicken stock and reduce by about one-half. Add the cream and reduce further by about one-half. Add the thyme sprigs and set aside.

Season the lobsters with salt and pepper. Grill them until the meat becomes white, then allow to cool and remove the meat. Use the lobster shells to make your stock, then use it to blanch the lobster claws for about five minutes, reserving the stock afterward. Allow the claws to cool, then pick out the meat.

Blanch the green beans in the lobster stock, then remove them and place in a sauté pan with cream, truffle oil, and chopped parsley. Keep this warm and reserve the lobster stock.

Place the creamed corn back over medium high heat until it simmers, then check for seasoning. Use a sauté pan and a small amount of the lobster stock to warm the picked lobster meat and the chopped, grilled tail meat.

Spoon the creamed corn into individual bowls. Arrange the green beans around the edge of each bowl. Divide the lobster meat among the bowls. Shave the fresh truffles over each bowl and finish by garnishing with chopped parsley.