Parmigiano-Reggiano
cheese, grated, plus a few pieces
shaved
½ cup
Chives,
bias cut
2
Tbsp.
Method
1. In
a very large stock pot, over high
heat, bring the water to a boil
and add the salt. Add the Maine lobsters
to the boiling water and blanch
for 2 minutes. Remove the Maine lobsters
and drain them.
2. Remove
the claws and pull the meat from
the shell, cut through the head and
tail lengthwise, and pull out the
tail meat in two whole pieces. Slice
into ˝-inch thick medallions. Set
aside.
3. Heat
the bacon in a large saucepot. Cook
until the fat is rendered and the
bacon is crisp. Add the shallots
and 5 tablespoons butter. Cook over
medium heat for about 1 minute.
Add the corn, bay leaf and thyme,
sauté for 3 minutes.
4.Add half the stock and turn up the heat to medium high. Reduce the liquid quickly until the mixture thickens. Reduce the heat and add the cream. Cook, stirring occasionally, reducing the cream until it has thickened, approximately 5–10 minutes. Remove from the heat.
5. Heat a medium-size skillet over medium heat. Add 1 tablespoon butter and the Maine lobster, and sauté one minute. Add the asparagus, and then add the remaining 1 cup stock. Bring to a simmer and cook until the asparagus is tender, the Maine lobster is cooked, and the stock is slightly reduced. Stir in the cheese, and add salt and pepper to taste. Set the claws aside for garnish. Fold the rest of the Maine lobster mixture and chives into the corn.
6.
Garnish with the cooked claws, freshly
shaved Parmigiano-Reggiano cheese,
and chives. Serve immediately.
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