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.