2 each live Maine Lobsters
12 ounces onions, diced
3 ounces bacon, diced
3 ounces pancetta, diced
2 ounces butter
1/2 teaspoon fresh parsley
1/2 teaspoon kosher salt
1/2 teaspoon white pepper
1/2 teaspoon paprika
1/4 cup dry sherry
1 pound potatoes, diced
1 cup heavy cream
1 each 12 ounce can creamed corn
2 each 12 ounce cans evaporated milk
4 ounces salted water (reserved from potatoes)
4 ears native Maine corn
To taste, salt and pepper
Boil Maine Lobsters in heavily salted water. Cook ten minutes, remove, pick Maine Lobster meat, and reserve shells.
Sauté onions, bacon, and pancetta until golden brown with a translucent texture. Add picked Maine Lobster meat, parsley, and spices, deglaze with sherry, and remove from heat.
In a separate pot, boil potatoes in heavily salted water. When al dente, remove potatoes, savings four ounces of water. Let potatoes cool and in same pot add heavy cream, creamed corn, evaporated milk and salted water. Place on medium heat.
Husk corn and lightly salt, pepper and butter. Roll each ear on hot grill, moving constantly to avoid burning. Remove from heat and carefully, with a sharp knife, remove kernels and as much liquid as possible.
Add corn, bacon, onions, Maine Lobster meat, and shells to liquid. Bring to internal temperature of 165 degrees, remove from heat, and discard shells. Add potatoes and serve.