Ingredients

6 tablespoons butter unsalted
6 ears fresh corn, shucked, kernels removed from cob, juices and husk reserved for
garnish
2 large Spanish onion, cut into brunoise
4 ribs celery, cut into brunoise
4 carrots, peeled and cut into brunoise
4 cups chicken stock
2 cups heavy cream
3 sprigs fresh thyme
3 (1 1/2 pound) lobsters, split in half and viscera removed
Kosher salt and freshly ground black pepper

1 quart white lobster stock, for blanching
1 1/2 pounds haricots verts, washed and trimmed
1/4 cup heavy cream
Truffle oil
1/4 cup chopped parsley, plus more for garnish
Fresh truffles, for garnish

Directions

In a deep, heavy bottomed stock
pot, melt the butter and saute corn, onions, celery, and carrots. Add chicken stock and
reduce by 1/2. Add cream and reduce by 1/2. Add thyme sprigs. Set aside.
Season the lobsters with salt and pepper. Grill until the flesh becomes milky white. Heat
lobster stock and blanch lobster claws for five minutes. Set aside. When cool, pick
knuckle and claw meat.
Blanch haricot vert in lobster stock. Remove from stock and place in saute pan. Add cream,
truffle oil, and chopped parsley. Hold warm and reserve lobster stock.
Place creamed corn back on the stove until it simmers. Check seasoning.
In a saute pan place the picked meat and grill tails. Warm them with the lobster stock.
Spoon the creamed corn into bowls. Arrange haricots verts around the edge of the bowl.

Each bowl receives 2 knuckles, 2 claws, and 1 tail. Shave fresh truffles to garnish each
bowl and finish with chopped parsley.