Shuck the corn and set aside. Save the corncobs for making the stock. Kill the lobsters by stabbing a knife through the under side of the head. Put all the stock ingredients in a large (5-quart) stockpot and bring to a boil on medium heat. Put the lobsters in the boiling stock and cover. Cook the lobsters for about 20 minutes or until cooked. The entire lobster should be bright red. Take the lobsters out and let cool. Turn the heat to low and continue to simmer the stock.

When the lobsters are cooled remove the meat from the tails and the claws. Cut the lobster meat into slices of about 1/4 inch thick. Put the shells and the head of the lobsters back in the stock and continue to simmer until the stock is reduced to about 4 cups.

Strain the stock and discard all the solid ingredients. Add the corn and coconut milk to the stock and simmer for about five minutes. Add salt and white pepper to the soup and adjust to taste.

When ready to serve equally divide the slices of lobster into eight portions and place each in an individual soup bowl. Pour the piping hot corn chowder over the lobster to heat up the meat. Garnish with cilantro springs and crumbled lobster roe if there is any from the lobster. Serve immediately.