One step was omitted in the following recipe from "Cooking With Patrick Clark" by Charlie Trotter (Ten Speed Press, $35) that ran in last week's Food section. The missing sentence appears in bold face.

Lobster and Corn Bisque

(10 servings)

Extra lobster stock can be frozen for several months. From the Soups and Salads chapter.

4 lobsters (about 1 pound each)

6 ears sweet corn

4 bay leaves

8 sprigs thyme

1 tablespoon black peppercorns

Salt and freshly ground black pepper to taste

1 1/2 cups heavy (whipping) cream

3 thick strips bacon, julienned

2 large Yukon Gold potatoes, peeled and cut into 1/4-inch dice

1 onion, chopped

4 tablespoons ( 1/2 stick) butter, at room temperature

4 teaspoons chervil leaves

Bring a large stockpot of salted water to a boil. Add the lobsters and cook for 4 to 6 minutes, or until slightly underdone. Remove from the water; set aside to cool. Discard the cooking liquid.

Remove the lobster meat from the shells; reserve the meat and the shells. Coarsely chop the lobster meat.

Remove the husks from the corn; reserve half the husks. Carefully cut the kernels from the cobs; reserve the corn kernels and the cobs.

In a large stockpot, place the reserved lobster shells, corn cobs and husks along with the bay leaves, thyme and peppercorns and add enough water to barely cover. Bring to a boil and simmer for 45 minutes. Strain the liquid through a fine-mesh sieve; discard the solids.

In a large saucepan over medium heat, simmer the stock until it is reduced to 1 1/2 quarts, about 45 minutes. Season with salt and pepper to taste.

Meanwhile, in a small saucepan over medium heat, combine half of the corn kernels with the cream and cook until it is reduced to 1 cup, about 10 minutes. Remove from the heat.

Transfer the mixture to a blender or food processor and puree until smooth. Season with salt and pepper to taste.

In a medium skillet over medium-low heat, cook the bacon just until the fat is rendered but not until the strips are browned and crisp, about 10 minutes. Remove the bacon from the pan and discard. To the bacon drippings in the skillet, add the remaining corn kernels, potatoes and onion and cook over medium heat until tender.

Drain any fat from the pan, add the pureed corn mixture and cook over medium heat for about 5 minutes, or until thick.

Stir in small amounts of the lobster stock until the desired consistency is reached. Add the lobster meat to the pan and stir gently to combine. Heat through. Just prior to serving, whisk in the butter. Ladle the soup into serving bowls and sprinkle with chervil leaves. Sprinkle with pepper to taste.

Per serving: 283 calories, 12 gm protein, 17 gm carbohydrates, 20 gm fat, 106 mg cholesterol, 12 gm saturated fat, 201 mg sodium, 2 gm dietary fiber