4 ears fresh sweet corn, brushed lightly with butter and grilled until toasted on all sides (about 2 cups cut corn)
2 tablespoons unsalted butter
1 large onion, peeled and diced (about 1 cup)
2 celery stalks, diced
1 leek, split, cleaned, and diced
1 large sweet red pepper, diced
2 to 3 jalapeno peppers seeded and diced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 vanilla bean, split and seeds scraped out
1 teaspoon salt
1/2 teaspoon cayenne pepper
2 quarts hot chicken stock
1 (2 pound) lobster, tail hacked into sections, claws cracked, body tied in cheesecloth
1/2 cup creme fraiche
Cut the roasted corn off of their cobs, reserving the corn to add later. Melt the butter in a large, heavy bottomed soup pot. Add the corn cobs, the onion, celery, leek and peppers, and saute until the vegetables are soft, but not browned. Add the cumin, coriander, vanilla, salt and cayenne and cook for 2 to 3 minutes to release the flavors. Add the chicken stock and bring to a boil. Reduce to a simmer and add the reserved corn cobs along with the lobster body that has been tied in cheesecloth. Cook 40 to 45 minutes, remove the cobs and the lobster body. Add the hacked lobster and simmer for 4 to 5 minutes before stirring in the creme fraiche. Serve immediately.;
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