(The best is often in the freezer case at the supermarket.)
Then cook the lobsters in the stock to intensify its flavor.
Very carefully remove the rubber bands from lobsters (pay attention; they will start trying to pinch).
Place the lobsters claws-side down in the pot, cover and cook for 5 minutes.
Uncover, carefully flip the lobsters over, cover and cook for 5 minutes more.
Remove the lobsters to a large bowl and let cool.
(Reserve the stock.)
Working over a large bowl to catch the lobster juice, cut fire up the tails with kitchen shears.
Insert a fork into a tail on an angle and pull out the meat.
(The meat will not be fully cooked.)
Cut the meat into 1-inch pieces; set aside in the bowl.
Remove the thin legs from the body, break in half and add to the stock.
Meanwhile, heat butter and oil in a large pot over medium-low heat.
Add leeks and cook, stirring occasionally, until very soft but not browned, about 10 minutes.
Add potatoes and cook for 5 minutes.
Repeat with the remaining ears of corn.
Cook over medium-low heat until steaming hot and gently simmering, 5 to 6 minutes.
Serve topped with the remaining 1/4 cup chives.
Tips
To make ahead: Refrigerate for up to 1 day; reheat slowly over low heat.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
