Directions

• Preheat broiler.
• Place jalapeño and poblano peppers on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel peppers; cut in half lengthwise, discarding seeds and membranes. Finely chop; set aside.
• Cut the corn kernels from the cob, capturing as much juice as possible. Reserve one cup corn kernels. Puree remaining corn, along with the heavy cream in a food processor. Set aside.
• Cook the bacon in a large pot over medium heat until crisp. Add onion, celery, red pepper and garlic. Cook until vegetables are tender, about 10 minutes.
• Add chicken broth and potatoes. Cook until potatoes are tender.
• Add the pureed corn and cream mixture, reserved corn kernels, lobster, and roasted chillies.
• Ladle soup into bowls. Top with ½” wide fried corn tortilla strips. Sprinkle with cheese and cilantro.