This is a bisque meets chowder meets soup. It's Nuevo England, which is essentially the soul of my home since I am a Texan and my wife grew up in Boston.
The recipe began with two lobsters. Sorry fellas.
I have to admit I don't enjoy putting live lobsters into boiling water, but you aren't going to get this flavor without that process and I'm not going to pretend that buying a cooked lobster would have saved them from that fate. There's something very profound about being connected to your food from life to plate and I have no regrets about being an omnivore.
After removing the meat , and separating the gills from the body, I placed the shells back in the pot of boiling liquid, brought it to a simmer and let cook, stirring occasionally for about 2 hrs.
Meanwhile I set out to create the corn chowder component.
First I removed the kernals from two ears of corn (about 1.5 cups), diced a sweet onion (about 1 cup of diced onion), diced 1 carrot (about 1/2 cup of diced carrot), diced 2 fennel stalks (about 1/2 cup of fennel stalk), and 3 cloves of garlic (mashed).
I sauteed these in coconut oil along with 2 sprigs of thyme until the onions began to sweat and become translucent, then I added 10 cups of the lobster broth, 16 oz of coconut milk, 12 oz of tomato paste, 2 teaspoons of sea salt, 1 teaspoon of black pepper, 2 teaspoon of palm sugar, 1/2 teaspoon of cumin, 1/2 teaspoon of chipotle powder, 1/2 teaspoon of saffron, and 1/2 teaspoon of smoked paprika.
I brought the mix to a boil, then lowered to a simmer and let cook for 1 hr - stirring occasionally - then, after removing the twigs of thyme, I placed it all in a food processor and ran until the mix was smooth. I placed this back in the pot, added 1/2 cup of cream sherry and brought to a boil to burn off the alcohol.
Salt to taste at this point but there's no need to add more spice because you will garnish with chipotle morita, sour cream, cilantro, corn tortilla strips (freshly fried are best), fried shallot, chives, avocado, and a wedge of lime.
You can also add some diced banana (yes, banana) and sliced radish (they look pretty but I think they are the least interesting topping flavor wise).
Place the tortilla strips in the bowl first, then ladle the soup over the strips and add the toppings.
If you don't want to use the lobster meat for a second course, like Lobster Rolls, put it in the soup.
Makes about 8 servings. Bon Appetite