Light Lobster and Corn Chowder

1. Bring 8 cups water to a boil in a large, deep pot. Reduce heat to medium-low. Plunge lobster into water head first and simmer, covered, taking care to not let the water boil. Meanwhile, prepare an ice water bath. After 9 minutes, transfer lobster to the ice water bath using tongs; reserve cooking liquid. Let lobster stand for 10 minutes to cool.
2. Crack lobster claws, knuckles, and tail, and remove meat; reserve shells and body. Coarsely chop meat (you should have about 1 cup). Refrigerate until ready to use.
3. Return shells and body to the pot with cooking liquid. Add reserved cobs and simmer, covered, over medium heat for 35 minutes. Strain stock through a fine sieve into a bowl; discard solids.
4. Add oil to the same pot over medium heat. Cook corn kernels, onion, garlic, and 3/4 teaspoon salt, covered, stirring occasionally, until tender, about 20 minutes. Add 5 cups lobster stock, and cook for 15 minutes. Let cool slightly.
5. Use a slotted spoon to strain about 1 1/2 cups corn mixture; set aside. Working in batches, purée remaining corn/stock mixture in a blender until smooth. (For safety, remove cap from the hole in the lid, and cover with a dish towel to prevent spattering.)
6. Strain soup through a sieve back into the pot, using the back of a ladle to push all liquid through. Add reserved corn and lobster meat, cooking over medium heat until warmed through. Stir in chives, 1/4 teaspoon salt, and some pepper. Serve immediately with lemon wedges.

Make ahead: Lobster meat can be refrigerated overnight.
Storage: Soup can be refrigerated for up to 4 days.

Nutritional info per serving (about 1 1/4 cups): 229 calories, 1g saturated fat, 5 g unsaturated fat, 27g carbohydrate, 19g protein, 4g fiber