INGREDIENTS:
(6 servings)3 each 1 1/4 to 1 1/2 lb Maine lobsters
6 ears fresh corn
1 onion, finely diced
1 carrot, chopped
1 celery rib, chopped
4 small cloves garlic
4 samll shallots
1 botle Sauvignon Blanc
As needed, water
1/2 quart heavy cream
1 1/2 tablespoons arrowroot
To taste, Salt and Pepper
1 handful fresh basil or tarragon, chopped
1/2 pound chanterelles or crimini mushrooms
1-2 tablespoons sweet butter
DIRECTIONS:
Bring pot of water to a boil and add Maine lobsters headfirst. Cook at the boil for 12 minutes. Remove the Maine lobsters, plunge into ice water, and then shuck carefully. Save the shells and refrigerate the meat.
Cook the corn lightly in the Maine lobster water and then discard the water. Carefully cut the corn off the cobs after they have cooled.
Take the claw, knuckle, and tail shells (not the bodies) and combine with finely diced onion, carrot, celery, garlic, and shallots. Add all but 1/4 cup of the wine and then add cold water to cover. Simmer for at least an hour then reduce by 1/2. Add cream and simmer gently. Dissolve the arrowroot inthe reserved 1/4 cup wine and add to the simmering mixture.
Strain and then return to the stove. Season with salt and pepper and then add the cut basil or tarragon. Slice the Maine lobster meat and add to the soup with the corn kernels. DO NOT BOIL but do heat through. In a separate pan, saute' the mushrooms in a bit of butter. Divide the soup into large serving bowls, arrange some of the saute'ed mushrooms on each bowl, and enjoy!
