Lobster Stew With Roasted Red Pepper Potato Cakes

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2 potatoes, peeled and diced

Kosher salt

2 tablespoons olive oil

2 carrots, peeled and diced

2 ears corn (cut from the cob)

1/2 yellow onion, diced

1 (28-ounce) can crushed tomatoes

2 cups vegetable stock

3 tablespoons tomato paste

2 cloves garlic, chopped

Freshly ground black pepper

12 lobster claws, cooked and cut into 2-inch pieces

1 small bunch fresh cilantro, chopped

1/4 cup sour cream

1 roasted red bell pepper, chopped

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh tarragon

1/4 cup olive oil

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