Makes 8 servings

1 pound cooked lobster meat, cut into bite-size pieces
8 cups frozen yellow corn kernels (about 2 1/4 pounds), thawed
3 cups chicken broth
8 bacon slices, chopped
2 cups chopped onions
3/4 cup peeled finely diced carrots
2/3 cup finely diced celery
1/4 teaspoon cayenne pepper
3 cups fish bouillon or bottled clam juice
1 1/2 cups whipping cream
6 tablespoons sour cream
2 tablespoons butter
3 tablespoons chopped fresh chives


Puree 4 cups corn with 1 1/4 cups chicken broth in processor until smooth.
Sauté bacon in large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels. Pour off and discard all but 3 tablespoons drippings from pot.
Add onions to pot; sauté until light golden, about 5 minutes. Add remaining 4 cups corn; sauté 3 minutes.
Add carrots, celery, and cayenne; sauté until vegetables soften slightly, about 5 minutes.
Add fish bouillon or bottled clam juice and 1 3/4 cups broth; simmer 10 minutes.
Stir in corn puree and whipping cream; simmer 5 minutes. Season with salt and pepper.
(Lobster, bacon, and soup can be prepared 1 day ahead and refrigerated.)
Before serving, heat soup; stir in sour cream. Melt butter in medium skillet over medium heat. Add lobster meat and sauté just until heated through, about 2 minutes. Ladle soup into bowls. Garnish each serving with lobster pieces, bacon, and chives and serve.