Instructions: For the Lobster Stock: In a stockpot, melt butter over low heat. Add carrot, onion, celery, and garlic. Cook, stirring occasionally, until translucent, about 10 minutes. Raise the heat to medium-high; add wine.

Continue to cook until wine has reduced to 1/4 cup. Stir in tomato, peppercorns, and herbs. Add lobsters, corn cobs, and enough water to cover by 1 inch. Bring to a boil, and simmer, skimming occasionally, for 1 hour.

Strain cooked stock through a fine sieve; discard solids. The stock may be stored in a covered container for up to 3 days in the refrigerator or frozen for up to 1 month. (Makes 6 cups)

Prepare corn custard: Preheat oven to 300 degrees. Butter six 4-ounce ramekins; place in a small baking dish. Set aside.

Set 2 tablespoons of the corn kernels aside for garnish. Place the remaining kernels in the bowl of a food processor. Process until very smooth, about 5 minutes. Strain through a fine sieve; discard solids. Transfer to a medium bowl, and stir in heavy cream, egg, egg yolk, salt, and pepper. Let stand for 30 minutes to remove any air bubbles.

Divide among prepared ramekins. Fill baking dish with enough hot water to come 1/2 inch up the sides of the ramekins. Cover with parchment paper-lined aluminum foil, and bake until just set, about 30 minutes.

Prepare chive butter: Cut off 1 inch from the tops of the garlic chives; set aside. Finely chop chives, discarding any tough, yellow bottoms. Place the chives and a pinch of salt in a clean food processor, and pulse a few times. Add butter, and process just until smooth and butter is uniformly green. Be sure not to overprocess, or the sauce will have a grassy flavor. Pass the butter through a fine sieve; season with salt and pepper.

Prepare the garnish: Place reserved chive buds and reserved corn kernels in a small pot. Add enough water to cover. Season with salt. Bring to a boil, and cook for 1 minute. Remove from heat, and set aside.

Cook sausage in a medium skillet over low heat until slightly browned and crisp. Be sure to watch carefully, as the sugar in the sausage has a tendency to burn easily. Remove from heat, and set aside.

Prepare soft-shell crabs: In a medium saucepan wide enough to allow the crabs to fit in a single layer, heat 2 inches oil to 350 degrees. Place flour on a shallow plate, and season with salt and pepper. Dredge crabs in flour, shaking off any excess. Fry crabs in heated oil until crisp and golden brown and just cooked through, turning once. Drain on a paper towel-lined baking sheet. Cut crabs in half.

Make the sauce: In a small saute pan, bring lobster stock to a boil. Whisk in 4 tablespoons chive butter until emulsified (reserving the remaining butter for another use). Add lemon juice, and whisk to combine.

To serve, unmold custards in the center of each of four plates. Spoon a little chive sauce around. Garnish the sauce with the cooked corn kernels and chive buds. Divide sausage rounds between plates. Top each custard with two crab halves. Serve immediately.

This recipe yields 4 servings

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