Smoky Corn & Lobster Stew

Soak corn in a bowl of cold water for 30 minutes.

Meanwhile, bring 7 cups water, wine, bay leaf and 1 leek to a boil in a large pot. Add lobsters and cover. Cook until the lobsters turn bright red, about 10 minutes. Transfer the lobsters to a cutting board. Reserve cooking liquid.

When the lobsters are cool enough to handle, twist off tails and claws. Using kitchen shears, cut the underside of the tail shells in half; pull out meat. Crack the claws with a nutcracker or hammer and remove meat. Cut the lobster meat into 1/2-inch pieces; place in a bowl, cover and refrigerate. Return shells to the cooking liquid.

Prepare a charcoal fire or preheat a gas grill. Oil the grill rack.

Drain the corn and grill with the remaining leek, tomatoes and onion, turning occasionally, until charred, 4 to 5 minutes. Remove leek, tomatoes and onion. Grill corn 3 to 4 minutes longer.

Husk the corn. Cut the kernels from the cobs and add to the reserved lobster meat. Add husks and cobs to the reserved liquid.

Remove skins from the tomatoes; add the skins to the reserved liquid along with half the onion. Coarsely chop the tomato flesh, grilled leek and remaining onion and place in a small bowl. Cover and refrigerate.

Bring the cooking liquid to a boil over high heat. Cook until reduced to 4 cups, 25 to 30 minutes. Strain into a 4-quart pot.

Add potatoes, the chopped grilled vegetables, salt and pepper. Cook over medium heat until the potatoes are tender, 15 to 20 minutes. Add the reserved lobster and corn, reduce heat to low and simmer until heated through, about 2 minutes. Season with salt and pepper. Stir in basil. Serve in wide bowls, passing hot sauce separately.