Instructions: Brush the corn lightly with butter and grill until toasted on all sides. Cut the roasted corn off of their cobs (you should have 2 cups kernels), reserving the corn cobs to add later.

Melt the butter in a large, heavy-bottomed soup pot. Add the corn, 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.

This recipe yields 1 1/2 quarts chowder.

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