Title: Roasted corn and lobster chowder
 Categories: 
      Yield: 4 Servings
 
      4    Ears fresh sweet corn,
           Brushed lightly with butter
           And grilled until
           Toasted on all sides (about
      2 c  Cut corn)
      2 tb Unsalted butter
      1 lg Onion, peeled and diced
           (about 1 cup)
      2    Celery stalks, diced
      1    Leek, split, cleaned, and
           Diced
      1 lg Sweet red pepper, diced
      2    To 3 jalapeno peppers seeded
           And diced
      2 ts Ground cumin
      1 ts Ground coriander
      1    Vanilla bean, split and
           Seeds scraped out
      1 ts Salt
    1/2 ts Cayenne pepper
      2 qt Hot chicken stock
      1    (2 pound) lobster, tail
           Hacked into sections, claws
           Cracked, body tied in
           Cheesecloth
    1/2 c  Creme fraiche
 
  Cut the roasted corn off of their cobs, reserving the corn to add
  later. Melt the butter in a large, heavy bottomed soup pot. Add the
  corn cobs, the onion, celery, leek and peppers, and saute until the
  vegetables are soft, but not browned. Add the cumin, coriander,
  vanilla, salt and cayenne and cook for 2 to 3 minutes to release the
  flavors. Add the chicken stock and bring to a boil. Reduce to a
  simmer and add the reserved corn cobs along with the lobster body
  that has been tied in cheesecloth. Cook 40 to 45 minutes, remove the
  cobs and the lobster body. Add the hacked lobster and simmer for 4 to
  5 minutes before stirring in the creme fraiche. Serve immediately.
  
  Yield 1 1/2 quarts chowder.