Another amazing Seduction Meal sent to us by CM Harrington -- clearly a special invitation would be to dine with Mr. Harrington. It's hard not to swoon over a guy that can cook so well! This dish is a great start to any meal if you want to set the tone for an exquisite gourmet rendezvous with a bit of fire.

"I typically make this dish as a starter to my tuna and soba dish (see Seduction Meal recipes - main dishes). Many of the ingredients are the same for both dishes so its easy to prepare at the same time and a great way to start your evening's culinary adventure."



spicy tuna tartare recipe

potato chip garnish

1 medium size sweet potato or white potato

Using a mandolin so you can get really thin slices. Slice a few slices from the center of the potato to yield a nice size round slice. Heat olive oil in a cast iron skillet under high heat. When hot, turn to medium high and cook the 4 potato slices until golden brown. Turn over and cook other side. When the potato has turned into a beautifully crispy potato chip, remove from the skillet and place on a cookie rack, letting it air dry on all sides. Place a napkin under the chip to catch the oil.

dipping sauce

1/2 cup soy sauce
2-3 tablespoons of Yuzu
pinch of red hot pepper flakes
1/2 teaspoon of sake

Mix all ingredients together. Set aside

spicy tuna tartare

1/2 lb of sushi grade Ahi tuna
Thai chili sauce
Small bit of soy based Japanese Mayonnaise

Chop tuna, using the double cleaver method or a good chef's knife. Cut tuna into 1/8 inch cubes, do not cut into a paste, we are looking to manage and cut the tuna into little chunks. Add the Thai sauce and Japanese mayonnaise; mix well.

plating the dish

Take the dipping sauce and skim coat your serving dish. Place a mound of tuna tartare in the center of the plate; add micro greens (bean

sprouts) as a garnish on the side, and top tuna with a strategically placed potato chip.

Pour two cups of sake and Bonsai!



Note: You can buy the Japanese mayo, yuzu and Thai chili in gourmet markets, Asian markets / grocery stores or online.

Yuzu is a Japanese citrus fruit that is quite tart in flavor and is about the size of a tangerine

Japanese Mayo is made of vegetable oil, egg yolk, vinegar, salt, monosodium glutamate, spices and contains egg. How cute is that kewpie image on the package!

Thai chili paste can be bought; I prefer the Mae Pranom brand with the Rooster on it, or you can make home-made Thai chili sauce. Homemade is always best!

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You've captured his or her attention, you've had a date or two; now you must perform act three: The Perfect Seduction Meal...at your place.

Woman love men who cook, let alone men who cook well. Men appreciate and adore women who truly understand the magical powers of food; and when combined with the artful dance of seduction--hearts will melt. . Here are a few Seduction Meals, with links to recipes, and suggested music play lists to bewitch those that enter your lair.



Seafood Seduction
Menu:
Char-Grilled Oysters served with Champagne
Lobster with Chardonnay Sauce, or Lobster + Corn Chowder
Truffles with Ice Wine

Music Play List:

1. Ooh La La - Goldfrapp
2. Bohemia Like You - The Dandy Warhols
3. Is You Or Is You Ain't My Baby - Dinah Washington
4. Clocks - Coldplay
5. The rest is up to you....
   

Italian Seduction
Menu
Spicy Garlic Shrimp served with white wine or Prosecco
Mediterranean Pasta, or Calamari Fra Diablo ,or Mushroom + Fontana Cheese Lasagne

Serve small portions - you want to feel light and energetic for the rest of the evening's affairs.

Music Playlist

1. And I Love Her - Plaza Mayor
2. Kiss of Life - Sade
3. Teach Me Tonight - Dinah Washington
4. Siboney - Connie Francis - Plaza Mayor
5. Wicked Games - Chris Isaak
6. Inspiration - Gypsy Kings
7. The rest is up to you
   

The "Next Day in Bed" Seduction
Menu
The Seducers Breakfast - Eggs Benedict and champagne
Chocolate Dipped Strawberries* served with more Champagne

*or you can order any of the fruit dipped chocolates listed below the strawberry recipe in this link

Music Playlist

1. Gymnopedie 1 through 8 - The  Magic of Satie by Jean-Yves Thibaudet
2. Lakme - Leo Delibes
   
3. Victory - Larent Petitgand / Faraway so Close soundtrack
4. Tristan und Isolde - Wagner
5. Romeo and Juliette - Tchaikovsky
6. Bolero - Ravel
7. The rest is up to you
   

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"Poaching fruit is a good trick to have in your bag of dessert techniques. With half an hour or so of simmering in a flavorful liquid, you can transform an ordinary supermarket pear or other fruit such as a peach or an apricot, into a first-class dessert any time of the year", Julia Child on Poached Pears, Julia and Jacques Cooking at Home cook.

 
Poached Pears
.
2 1/4 cups of sugar
1 1/2 cups dry white wine such as Orvietto or Muscadet
4 1/2 cups of water
2 lemons, for peel and juice
2 tsp vanilla
6 large, firm, ripe pears, such as Bosc or Bartlett

For Serving
Chocolate Sauce
Slices of pound cake or Madeleine cookies
Mint Sprigs

Preparing the poaching syrup. In a large saucepan or stockpot, about 6 quarts, pour the sugar, wine and water and stir well. With a sharp vegetable peeler, shave 10 - 12 long strips of lemon peel (lemon zest only). Cut the lemons in half and squeeze out the juice, removing  pits. Add the peel, juice and vanilla to the pot. Bring to a boil, cook for about 2 minutes to dissolve the sugar, and turn off the heat

Meanwhile prepare the pears. Slice the bottom of each pear flat so it will stand upright. Peel the pears leaving the stems and a small amount of skin on the top (decorative touch). With a melon baller or a knife, scoop out the inside of the pear through the flat bottom, removing entire core and seeds. You will have to scoop 3 or 4 times to get out all the seeds.

Cooking and cooling the pears. Set the pears in the hot syrup, which must cover them completely. Add more syrup if necessasry. Lay a double thickness of paper towels over the pears, then weight them down by placing a small plate (a salad plate) or lid, to keep them submerged and prevent discoloring.

Return the syrup to a boil and cover the pot. Reduce the heat to maintain a gentle boil and poach for about 30 minutes, just until the pear can be pierced through with the tip of a sharp knife. Remember, the poaching time for pears will always vary, so test them frequently. Remove the cooked pears from the heat and let them cool in the syrup for at least 3 hours or overnight, leaving towels and the plate or lid in place.

Chocolate Sauce
1 cup of  half-and-half or cream
6 oz best-quality bittersweet chocolate, chopped in small pieces
1/4 cup strong espresso (or 1/4 cup strong black coffee mixed with 1 tsp instant espresso powder)
Vanilla extract, rum, cognac, or bourbon (optional flavorings) - I added a dash of rum
handful (2 tbsp) finely chopped hazelnuts.

In a small saucepan, heat the cream to a bare simmer. Whisk the chocolate pieces and the espresso or coffee into the hot cream, until completely smooth. Add 1 tsp vanilla extract or 1 tbsp rum, cognac, or bourbon and the hazelnuts. Mix well. Cool before using. 

Serving the pears. You can serve the poached pears as they are, moistened with their syrup, or in any variations found in the Julia and Jacques cookbook. I choose to serve this with the chocolate sauce, using a "fluted" pear.

Fluting the pear. Slice through the side of the pear with diagonal cuts at 1/2 inch intervals all around, starting from the top and moving diagonally towards the bottom. (See photo). Press down gently on the top to separate and display the fluted slices.

Plating the dish. If using pound cake, cut 1/2 inch slices of the cake and cut out a 3" or 4" circle or disk from each, using a round pastry cutter or a paring knife. Pour a pool of chocolate sauce onto a dessert plate, set a cake round in the center, and stand a pear, fluted or not, on the cake. I used Madeleine cookies instead and added a few small pieces of pecans in the chocolate sauce. Garnish with a sprig of mint.

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This Spicy Winter Risotto made with butternut squash and spicy Italian sausage, topped with toasted pine nuts was sent to Seduction Meals by Cynthia, in DC. Thank you Cynthia, I look forward to trying this recipe!

"I love making risottos! This one is great for this time of year and my favorite. Serve with a nice wine--I've been into Argentinian Malbec the past two winters--yummy!



1 butternut squash approx 2 pounds...or make life easier and buy from Trader Joe's or Whole Foods the packaged, already cubed squash.
 
5 tablespoons olive oil
 
salt and ground black pepper to taste
 
1 pound hot Italian sausage, casings removed
 
1 medium onion, diced
 
3 garlic cloves, minced
 
Fresh rosemary and sage
 
6 cups low-sodium chicken broth
 
2 cups Arborio rice
 
1/2 cup dry white wine
 
3 tablespoons unsalted butter, cut into small cubes
 
1/2 cup Parmesan cheese
 
Toasted pine nuts and fresh flat-leaf parsley for garnish
 
 
Preheat oven to 400 degrees.  Peel and seed squash and cut into 1/2 inch cubes. Place cubes on large cookie sheet. Using your hands, toss with 2 tablespoons oil, salt and pepper.  Roast until tender and just brown, 25 to 30 minutes.  Remove and set aside.
 
Meanwhile, in medium skillet on low heat, cook sausage until brown on all sides.  Remove from skillet, cool and slice into 1/4 inch coins.
 
In stockpot or large saute pan on medium heat, saute 3 tablespoons olive oil with onion, garlic, rosemary and sage for about 10 minutes (do not brown).  In a separate stockpot, heat the chicken broth to just under a simmer (do not boil).
 
Once the onion is translucent, add the Arborio rice to the onion and oil and stir for 2-3 minutes.  Add the wine and stir until it evaporates.  Add the stock, about 1/2 cup at a time, stirring after each addition, until the stock is absorbed.  Continue adding stock and stirring frequently for a total of 25-30 minutes or until the rice is tender and the rice takes on a creamy texture (you might not use all the stock). 

At about 20 minutes, you should begin to taste the risotto.  It should be soft and creamy, but each grain should have a chewiness in the center.  Once the risotto reaches this stage, stop adding the stock and turn off the heat.  Add the butter, cheese, roasted squash and sausage.  Mix well, cover and let sit for 2 minutes.  To serve, ladle into deep soup plates and top with toasted pine nuts and  parsley to garnish.  Serves 6 to 8.

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Another beautifully photographed dish and irresistible Mexican recipe submitted by CM Harrington of Greenwich, CT. This can be served as an appetizer, a main dish, and of course a midnight snack if you've prepared everything to the point of grilling the Quesadillas--- filling each quesadilla ahead of time and cooking to order.


Chicken Quesadillas with Goat Cheese and Guacamole
A delicious treat that is made by heating up a corn or flour tortilla, filling it up with cheese (such as Monteray pepper jack, mozzarella, or goat cheese) and adding crab, chicken, beef  or shrimp. Typically served with salsa, guacamole and sour cream, this is the perfect Mexican dish that pairs well with beer, margaritas, or tequila.


Chicken Marinade
2 - 3 chicken breasts
1 fresh lime, squeezed for its juice
1/2 tsp of salt

Place lime, salt and chicken in a glass dish/bowl and cover with plastic wrap. Place in refrigerator and marinate for 1/2 to 1 hour.

Chipotle Sauce
1 small tin of adobe peppers in sauce, chop up the peppers. Add chopped peppers and sauce in a bowl and set aside.

Quesadilla Filling
Roast Pepper: Place a red pepper on an open flame or in broiler to char on all sides until the skin blisters and darkens. (You can also buy a jar of roasted peppers, which is fine, but truth be told, it will not taste as good). When the pepper is charred on all sides, place the pepper in a sealed bag to self steam for about 10 minutes. When you remove the skin will easily slough off. Chop Peppers and set peppers aside.

Onions: Add olive oil to a skillet, medium high heat, add 1 finely diced Vidalia onion, cook for about 5 minutes to soften.

Mix together the onions and peppers. Cover to keep warm / set aside.

Quacamole
1 Hass Avocado, perfectly ripe
1/2 freshly squeezed lime juice
pinch of cumin
pinch of chipotle powder, not sauce, too runny
pinch of cayanne pepper
1-2 cloves of garlic, diced*
salt to taste

Mix all ingredients together. Set aside

*the finer diced the garlic, the more garlic flavor. For this recipe you want to dice in bigger chunks so as to not overpower with garlic flavor.

Cooking or Grilling the Chicken
2-3 chicken breasts that have been marinating
Chipotle sauce

Heat up a skillet with 3 tbsp of olive oil. Remove chicken from marinade. When skillet is hot, add chicken. With brush, coat top of each chicken breast with chipotle sauce, and cook until done, turning over half way to brush on Chipotle sauce to other side. Salt and pepper to taste. Remove from skillet, set aside to cool. Cut into strips of chicken that will be placed on tortillas. (See assemblage below)

Tortillas
If you have the time to make homemade tortilla shells - rock on. Homemade is ALWAYS the best. If not, you can purchase flour or corn tortillas from most any supermarket / specialty store. We used flour tortillas.

Place each tortilla in a non-greased warmed skilled to warm each tortilla, flipping to warm both sides.

Quesadilla Assemblage
warmed tortilla shells
goat cheese, work with room temperature cheese so it is easy to spread

Preheat oven to 425.Take a warm tortilla shell and thinly spread with goat cheese.Add onion/pepper filling and cut strips of chicken. Repeat 1/2 of with remaining tortilla shells.Top each loaded tortilla shell with the remaining shells.

Place two quesadillas on a rack in the oven and bake until golden brown, allowing the cheese to melt. This can also be done in a cast iron skillet with a lid.

Plating the Dish
Take one quesadilla, cut in half and in half again, creating 4 triangles of similar size. Place the triangles on a plate, garnish with chopped cilantro and a stream of chipotle sauce down the center. Add a mound of quacamole on one side, and sour cream on the other.  You can also serve with your  favorite salsa sauce on the side. Serve immediately with your favorite beer, tequila or a margarita.

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For the Love of Food is a wonderful blog filled with recipes, reviews and other food related stories by Nicole King, a foodie and world traveler. She is running a fun event, through Is My Blog Burning?, called Taste and Create where she has created a gathering point for the food-blogger community to have their recipes tested by their peers.

26 different food bloggers have been paired for this event. Each participating blog will browse through their partner's blog's entries and pick out one dish that grabs their attention. Seduction Meals is partnered with food blog Dulcedo and my attention was immediately drawn to her post about Mexican Wedding Cookies.


Dulcedo is a food blog written from Seattle. There were quite a few recipes that I would have liked to try, but I was most interested in the story of the Holiday tradition of Dulcedo's  grandmother's snowball cookies also known as Mexican Wedding Cookies. I LOVE these cookies and have always wanted to try baking them, so this is my chance. The recipe originated from Martha Stewart's Baking Handbook... and they are melt-in-your-mouth delicious!


Mexican Wedding Cookies (Snowballs)
Martha Stewart's Baking Handbook

1 cup (3 3/4 ounces) pecan halves
2 cups confectioners' sugar
2 cups flour
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Preheat the oven to 350 degrees F. In a food processor, combine pecans with 1/4 cup confectioners' sugar and pulse until nuts are finely ground. In a medium bowl, whisk together the sugar/nut mixture, flour, and salt. Set aside.

In the bowl of an electric mixer, beat the butter and 3/4 cup confectioners' sugar (sifted) on medium speed until light and fluffy, about 4 minutes. Beat in the vanilla and almond extracts. Add the flour mixture and beat on low until the dough just comes together.

Using a 1" scoop, drop dough about 2 inches apart onto a parchment lined baking sheet. Bake until cookies are pale and just beginning to get tiny cracks on top, 10-12 minutes. Leave cookies on the baking sheet until firm enough to move, 1-2 minutes. Transfer to a wire rack to finish cooling.

Place remaining 1 cup confectioners' sugar in a shallow bowl and roll cookies in it to coat completely. Cookies should be kept in an airtight container layered between sheets of waxed or parchment paper.

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This recipe was submitted by Stefan of NYC, and a Seduction Meal it is!

For those who like it hot, and we know you do, this dish will have you both flush with desire as you devour this medley of calamari, shrimp, clams, garlic, and hot peppers slowly simmered in a hot diablo sauce, topped with a special garnish and a pinch of red hot pepper flakes.

Tomato Sauce
2 shallots finely chopped
5 cloves of garlic, finely chopped
1/2 habanero pepper, finely chopped
1/4 jalapeno, finely chopped
2 tbsp Grapeseed Oil

Gently simmer over low heat for 5 minutes. In a separate pot, over medium-high heat, mix together:

2 Cans of 28 oz crushed tomatoes with basil
1 jar of white clams in clam juice/ strained (reserve juice for later)
1/4 tsp dried marjoram
1/4 tsp dried basil
1 16 oz can tomato paste

Cook for about 20 minutes. Mix all ingredients above together in one pot (the larger of the two), cover and cook over medium-low heat for 1 hour.

Garnish
3 cloves of garlic finely chopped
2 tbsp finely chopped chives
3 medium shallots, finely chopped
1/8 cup of fresh lemon juice
a pinch of finishing salt (Victoria Taylor's Australian Flake)

Use all fresh ingredients, mix together and set aside, letting all flavors blend together.

Calamari & Shrimp
1lb of fresh (or frozen) calamari and 1/2 lb of Shrimp (large)
1 Cup of white clam juice
1 large tomato, chopped

If using frozen calamari or shrimp- defrost. In a skillet, over medium heat, add 2 tbsp butter and 1/4 cup of grapeseed oil. When hot, add and saute all ingredients for 5 - 8 minutes

The Pasta
I used a bag of Gragnanese Liguine al Nero de Seppo (black squid ink linguine), you can use the pasta of your preference
Cook as per the directions, al dente

Plating the Dish

• Place pasta serving in the bowl/plate and top with a large spoonful of with Calamari/Shrimp, adding some of the broth it cooked in
• Drizzle 1 tbsp of the Garnish over the pasta
• Top with 1/4 cup of the tomato sauce
• Add a pinch of red pepper flake

Serve with crusty warmed bread and a glass of red wine. Amazing! I am sure you will enjoy this truly delicious, flavorful dish.

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This recipe was sent to Seduction Meals by Deniz of New York City. It is cherished family favorite.

Circassian Chicken is a classic Turkish dish typically served cold as an appetizer, or meze (pronounced MEZZ-eh). It  consists of chicken in a thick walnut sauce and is the type of recipe that only gets better with time, allowing all the flavors to seep into each other.


You can prepare this dish one or two days before serving your Seduction Meal. Store covered in the refrigerator until ready to serve; remove 1 hour before serving to bring to room temperature.

circassion chicken
4 boneless chicken breasts
1 medium whole potato, peeled
1 small onion
1 small carrot, peeled
1 1/2 tsp salt
4 cups of water

walnut sauce
1 1/2 cups of ground walnuts
2 slices of stale white bread
2 tsp red pepper
2 cloves of garlic
1/2 tsp salt
1 cup chicken stock

garnish
Red Pepper or Paprika
(optional) walnut halves

Wash the chicken and place in a large saucepan with four cups of water and the peeled potato, onion and carrot. Bring to boil and skim as needed. When the chicken is half cooked add the salt. Cover and continue to cook over moderate heat until the chicken is tender. If necessary add more hot water and continue cooking until tender. Remove the chicken and strain off the stock. Shred the chicken in small pieces.

Grind the walnuts finely or pound to a paste in a mortar. Place in a mixing bowl. Soak the stale bread (with crusts removed) in some of the chicken stock, then squeeze and crumble into the walnuts. Mix together well until smooth. Add the red pepper, crushed pepper and salt, and kneed well again. Place in a piece of muslin and screw tightly until the oil from the walnuts seeps out into a small bowl.

Place the mixture in a bowl, and beat in 1 cup of warm chicken stock, one tablespoon at a time until it is thick. Mix the pieces of chicken with a few tablespoons of the walnut mixture and spread in a serving dish. Spread the remaining walnut mixture over the chicken, smoothing down with the back of a spoon. Pour the walnut oil over the dish. Cover and refrigerate. Just before serving sprinkle with red pepper or paprika.

Serve with a mix of other mezes such as fried aubergines and peppers with tomato sauce or serve with rice pilaf for a more hearty main dish. 

The recipe above can be found in the cookbook: Timeless Tastes, Turkish Culinary Culture

If you are looking for a good Turkish cookbook with a bit of history on Turkish cuisine, then try Timeless Tastes: Turkish Culinary Culture. by Semahat Arsel. The book is published in Istanbul and a bit difficult to find in most bookstores, although you can easily purchase this online.  I was told this is a wonderful cookbook for traditional Turkish recipes. Filled with historical essays and great recipes, this is a must have for your cookbook collection.

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A favorite of food lovers throughout the world, oysters carry a long standing reputation as the ultimate aphrodisiac-- said to increase one's libido when eaten raw. Many a romantic gourmand has thrived on eating raw oysters and  sipping a glass of wine or champagne with lascivious visions of the glory to come. It's no wonder Casanova, one of the World's most notorious lovers, would start each meal with a dozen oysters to set the stage for his evening's conquest. And the mere notion of Aphrodite the Greek Goddess of Love, emerging from the sea on an oyster shell firmly plants the oyster as a bewitching charm to be reckoned with--a true elixir of love.

While the best oysters should be eaten raw, there are wonderful oyster dishes that provide a completely different taste from raw oysters. I was recently given a great gift--86 New Orleans - a recipe box filled with 86 recipes from some of the best restaurants in New Orleans--one of my all time favorite cities. I love the people, the food and the myriad of restaurants in New Orleans. To celebrate this glorious city and one of the most revered aphrodisiacs--the oyster, I have selected this recipe to share as a tribute to both.

shucking an oyster

Before shucking, scrub the shell with a stiff brush and rinse under cold water to remove all sand and grit. You will find a "hinge" at one end of an oyster. Take a good sharp knife, preferably a sturdy oyster knife, and insert this into the hinge. Apply pressure to pry the top and bottom shell apart until you hear the hinge pop. Take the knife and slide it pointing upwards being careful not to scrape the roof. Your goal is to cut the muscle that connects the two shells, slicing through this connective muscle. You can now separate the top and bottom shells.

char-grilled oysters with roquefort cheese and red-wine vinaigrette
Chef Scott Snodgrass / One Restaurant & Lounge in New Olreans

1 cup of crumbled Roquefort cheese
1 tablespoon chopped garlic
1 tablespoon of  chopped shallots
1 green onion, sliced
1/8 cup of honey
1 cup of red wine vinegar
1/2 cup of pure olive oil (not extra virgin olive oil)
Juice of 1 Lemon
1 tablespoon of kosher salt
1/2 tablespoon of ground black pepper
12 - 18 oysters on the half shell

Combine all ingredients, except oysters, in a mixing bowl. Put oysters on the half shell, over a hot charcoal fire. I placed the oysters on a  fish/vegetable rack to keep them even on a tray. It is also easy to move them on and off the grill this way. Top each oyster with 2 tablespoons of the vinaigrette and cook until edges of the oysters start to curl, about 2 minutes.

plating the dish

Place a mound of rock salt (about 1 cup) on a salad plate and top with 3 - 6 oysters on the shell per person.
Serve with your favorite white wine or a glass of champagne.

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When you want your Seduction Meal to be a memorable occasion, Lobster is always a good choice. With its succulent sweet meat and wonderful texture, when combined with the right spices and flavorings you can't go wrong (unless of course someone is allergic to shellfish).

This Lobster Chowder recipe, with its sherry cream base, is supremely seductive. Bring a hot spoonful of this savory liquid to your lips and breath in the aroma. On a frosty winter day, this is a true love potion that is sure to warm your hearts and kindle a memorable magical meal for two.



I typically serve this dish with a crusty bread to soak up the amazing cream sauce; and to start--an oyster appetizer. Be sure to check out the next recipe post which will feature Char-Grilled Oysters with Roquefort Cheese +  Red Wine Vinaigrette. Combined, this makes for a wonderful Seduction Meal!

lobster + corn chowder
I discovered this recipe in a Williams-Sonoma catalog and made a few alterations--such as adding sherry and clam stock.

Two live lobsters (or 8 oz of frozen lobster meat, thawed and picked over and cut up)
Note: You can use one lobster and Haddock and/or Cod for a Lobster/Fish Chowder

1 tbsp Canola Oil
4 cups of low-sodium chicken broth
1 cup of clam stock
3 ears of corn, kernels removed (and corn cobs reserved)
3 strips of bacon, diced
1 yellow onion, chopped
2 large carrots, diced
3 celery stalks, diced
2 cups of heavy cream
1 cups of sherry
2 medium Yukon Gold potatoes, diced into 1/2" cubes
Salt and pepper to taste
1 tsp chopped fresh thyme
2 tsp chopped fresh chives



Fill a large pot wiht 2" water, set over high heat and bring to a boil; add lobsters, cover and cook until lobsters are red, about 7 minutes. Transfer lobsters to a large ice bath to cool. Remove meat from claws, knuckles and tails and refrigerate meat until ready to use. Reserve shells and bodies.

In a large pot over high heat, warm oil. Add reserved lobster shells and bodies and saute until lightly browned, about 5 minutes. Add chicken broth and clam juice (you can also use the broth from the lobster), wine, and corn cobs. Bring to a simmer and cook until reduced to about 2 1/2 cups, 25 - 30 minutes.

In a Dutch oven over medium heat, saute bacon, stirring occasionally until crispy and browned, 3 - 4 minutes. Add onion, carrots, celery and corn kernels, and saute stirring until tender, 4 - 5 minutes.

Strain lobster - corn cob broth into Dutch oven, add cream and sherry and bring to a simmer. Stir in potatoes, return to a simmer and reduce heat to a medium-low. Cook until potatoes are tender - about 15 - 20 minutes. Stir in lobster meat, salt, pepper, thyme and chives. Cook stirring occasionally until lobster is heated through, 2 - 3 minutes. Adjust seasoning as needed. Serve in two bowls - garnish with chopped chives and serve with warm crusty bread and a nice white wine. Makes 4 - 6 servings, and tastes even better the next day -- should you be so lucky to serve this up twice ; )

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