Instead of making a roux, I used heavy cream and pureed sweet corn for this version and added heat and a little more summer sweet corn texture back in at the end with the garnish and a sprinkling of sharp cheddar cheese.
To Serve: 1. Warm the bisque over medium-low heat. 2. Ladle the bisque into bowls and top with chunks of reserved lobster meat, the corn mixture, and a sprinkle of Cabot Sharp Cheddar Cheese. 3. ˇSeason with salt and garnish with freshly minced chives or parsley