Accurso first makes the court bouillon by boiling onions, leeks, carrot, celery, bay leaf and thyme in five gallons of water and simmering for 45 minutes. The vegetables are strained out to make room for the lobster.
Killing and par-cooking the lobster up to a day ahead of time is a good option if you’re making this recipe for a big crowd. Bring the bouillon back to a boil then simmer for 14 minutes. It will infuse the sweet lobster meat with subtle flavors.
Roasting the corn will caramelize and concentrate the summery sweetness. “With the corn, this dish has the elements of a classic New England clambake (minus the clams),” Accurso says.
Carefully shear the corn kernels off the cobs and set aside.
Saute an onion in olive oil, add white wine, reduce and then add cream and the corn kernels. Reduce again and then puree the sauce until smooth.
For each serving, pasta can be reheated in simmering water, drained and tossed with ¼ cup of warm sauce. Top with reheated lobster meat, roasted, julienned red bell peppers and seeded, julienned ripe tomatoes. Garnish with chives.