Set a large 2 to 3
gallon stockpot to boil over high heat. Once the water comes to a boil,
immerse the lobsters in the pot. Cook the lobster for 5 minutes, remove, and
chill immediately in an ice bath. Once the lobsters are cool enough to
handle, remove from the water and place on a kitchen towel draped over a
cutting board. Twist the tail off the lobsters, and cut the tails in half
lengthwise using a large chef's knife and chop into 1/2-inch pieces. Crack
the shells of the claws to remove the meat, chop into 1/2-inch pieces.
Combine the claw meat with the tail meat and set aside until ready to use.
Preheat the oven to 400 degrees F. Lightly grease a 9-inch square or 2.2
quart baking dish with 1 tablespoon of the butter and set aside.
In a large saute pan or skillet, heat the remaining butter and the olive
oil over medium-high heat. Add the onions, carrots, celery, Essence, salt,
and pepper and cook, stirring, until the onions are soft, about 4 to 5
minutes. Add the garlic and cook, stirring, for 30 seconds. Add the
mushrooms, thyme, and bay leaf and cook, stirring, until the mushrooms are
soft and lightly caramelized, 5 to 6 minutes. Add the corn to the pan and
cook until soft, about 5 to 6 minutes. Add the flour and cook, stirring,
until thick, about 1 minute. Stir in the tomato paste and cook, stirring,
for 1 minute. Gradually add the stock and then the lima beans, and bring to
a boil. Reduce the heat to medium-low and simmer until the mixture is
thickened, 6 to 8 minutes.
Remove from the heat and discard the bay leaf. Fold the lobster meat into
the pot. Carefully transfer to the prepared dish and spoon the potatoes over
the mixture, spreading to the edges. Sprinkle with the cheese and bake until
the cheese is bubbly and the potatoes are crisp around the edges, 30 to 35
minutes.
Let sit for 10 minutes before serving. Garnish with chives and serve
