In a large saucepan, melt butter and sweat until translucent the onion, garlic, paprika, cayenne, and corn kernels (except the reserved 4 tablespoons). Do not brown.
Add cream and corncobs, bring to a boil and simmer for 30 minutes. Remove corncobs, add ½ cup of crème fraiche and salt. Using a blender, blend until smooth. Strain.
Divide bisque between 6 bowls. Divide lobster cubes, clams, and mussels in a scattered pattern on top of the bisque. Sprinkle reserved corn kernels over bisque. Garnish with a tablespoon of crème fraiche and chives. Serves 6.
This recipe is from Winslow’s Tavern, 316 Main Street, Wellfleet • winslowstavern.com
This recipe is from Cape Cod LIFE’s second annual “Best of” recipe section from the April 2017 issue.