• Heat a large Dutch oven over medium heat. 
• Melt the butter. 
• Saute the minced shallot onion and carrot until tender, 5 to 7 minutes. 
• Add the potato, and 1 cup of the reserved corn kernels. 
• Pour in the seafood stock and wine. Stir to combine.  
• Gently add in the corn cobs and lobster shells. 
• Bring to a boil. 
• Reduce heat to a simmer and allow to cook for 30 minutes. 
• Remove from heat and allow to cool. 
• When safe to handle, remove corn cobs and lobster shells. 
• With an immersion blender, blend the soup until completely smooth. 
• Return to low heat and stir in the heavy cream, Old Bay, salt, paprika and black pepper. 
• Allow to simmer for 20 minutes. 
• Meanwhile, cook the bacon in a medium skillet until crispy. Transfer to a paper towel lined plate to cool. 
• In the same skillet, blister the poblano, until skin is bubbling and brown on all sides, 7 to 10 minutes. Remove from heat and allow to cool. 
• Stir in the remaining reserved corn kernels and cook, stirring frequently. Stir in the Old Bay seasoning. 
• When cool, remove the skin and seeds from poblano and dice. 
• Chop the cooked bacon.
• Transfer the diced poblano and bacon bacon back to the skillet with the corn and combine. 

To Serve: 

• Warm the bisque over medium-low heat. 
• Ladle the bisque into bowls and top with chunks of reserved lobster meat, the corn mixture, and a sprinkle of Cabot Sharp Cheddar Cheese. 
• ˇSeason with salt and garnish with freshly minced chives or parsley