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Kingfish Hall New England Creamed Corn And Lobster Chowder With Summer Truffles Recipe

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6 tablespoons unsalted butter
6 ears fresh corn, shucked, kernels removed
    from cob, juices and husk reserved for garnish
2 large Spanish onion, cut into brunoise
4 ribs celery, cut into brunoise
4 carrots, peeled and cut into brunoise
4 cups chicken stock
2 cups heavy cream
3 sprigs fresh thyme
3 (1 ½ pound) lobsters, split in half and viscera removed
Kosher salt and freshly ground black pepper
1 quart white lobster stock, for blanching
1 ½ pounds haricots verts, washed and trimmed
¼ cup heavy cream
Truffle oil
¼ cup chopped parsley, plus more for garnish
Fresh truffles, for garnish

In a deep, heavy bottomed stock pot, melt the butter and saut
Kingfish Hall New England Creamed Corn And Lobster Chowder With Summer Truffles recipe and cooking instructions.