Corn and Lobster Chowder

If using thawed frozen lobster tails, cook in pot of boiling water until almost cooked through, about 6 minutes.

Drain. Cool. Using kitchen shears, cut lobster shells open.

Remove lobster meat; cut into bite-size pieces. Discard shells.

Purée 4 cups corn with 1 1/4 cups broth in processor until almost smooth.

Sauté bacon in large pot over medium heat until crisp, about 5 minutes.

Transfer bacon to paper towels.

Pour off and discard all but 3 tablespoons drippings from pot.

Add onions to pot; sauté until light golden, about 5 minutes.

Add remaining 4 cups corn; sauté 3 minutes.

Add carrots, celery, and cayenne; sauté until vegetables soften slightly, about 5 minutes.

Add clam juice and 1 3/4 cups broth; simmer 10 minutes. Stir in corn puré and whipping cream; simmer 5 minutes. Season with salt and pepper. (Lobster, bacon, and soup can be prepared 1 day ahead. Cover and chill lobster and bacon separately. Cool soup slightly; chill uncovered until cold, then cover and keep chilled. Bring bacon to room temperature and bring soup to simmer before continuing.)

Remove soup from heat; stir in sour cream.

Melt butter in medium nonstick skillet over medium heat.

Add lobster meat and sauté just until heated through, about 2 minutes. Ladle soup into bowls.

Garnish each serving with lobster pieces, bacon, and chives and serve.