Corn And Lobster Bisque

In a heavy-bottomed saucepan over low heat, combine the corn, garlic, butter and 2 Tbs. oil. When the butter has melted, simmer the mixture gently for 30 minutes, stirring often to be sure the corn doesn't brown. Remove from the heat and let cool for 5 minutes.

While the corn is cooking, make the garnish: In a medium bowl, combine the lobster meat, remaining oil, herbs, ginger, red pepper flakes, lemon juice, salt and pepper. Cover and set aside.

Transfer 1/4 of the corn mixture to a food processor or blender then add 1 cup of the lobster stock. Puree until smooth and strain through a fine-meshed strainer or food mill into a large bowl. Repeat with the remaining corn and stock in 3 batches.

Strain the corn again, this time through a chinois or strainer lined with cheesecloth to remove any remaining corn pulp. Transfer liquid to a clean pot and add the cream. Place the soup over medium-low heat and heat through. Season with salt and pepper.

To serve, ladle the soup into bowls. Top each with a spoonful of the lobster garnish (The soup and garnish may be covered and refrigerated separately for several hours before serving. When ready to serve, reheat the soup over low, and bring the garnish to room temperature).