Corn and Lobster Chowder

Ingredients

• 2 10-ounce frozen uncooked lobster tails, thawed
• Water

• 8 cups frozen yellow corn kernels (about 2 1/4 pounds), thawed
• 1 1/4 cups low-salt chicken broth

• 8 bacon slices, chopped
• 2 cups chopped onions
• 3/4 cup peeled finely diced carrots
• 2/3 cup finely diced celery
• 1/4 teaspoon cayenne pepper
• 3 cups bottled clam juice
• 1 1/2 cups half and half
• 6 tablespoons sour cream

• 2 tablespoons (1/4 stick) butter
• 3 tablespoons chopped fresh chives

Directions

1. If using thawed frozen lobster tails, cook in pot of boiling water until almost cooked through, about 6 minutes. Reserve 1 3/4 cups water used to cook the lobster, and drain the rest of it. Cool. Using kitchen shears, cut lobster shells open. Remove lobster meat; cut into bite-size pieces. Discard shells.
2. Puree 4 cups corn with chicken broth in processor until almost smooth.
3. Saute bacon in large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels. Pour off and discard all but 3 tablespoons drippings from pot. Add onions to pot; saute until light golden, about 5 minutes. Add remaining 4 cups corn; saute 3 minutes. Add carrots, celery, and cayenne; saute until vegetables soften slightly, about 5 minutes. Add clam juice and 1 3/4 cups lobster water; simmer 10 minutes. Stir in corn puree and whipping cream; simmer 5 minutes. Season with salt and pepper.  Remove soup from heat; stir in sour cream.
4. Melt butter in medium nonstick skillet over medium heat. Add lobster meat and saute just until heated through, about 2 minutes. Ladle soup into bowls. Garnish each serving with lobster pieces, bacon, and chives and serve.