Lobster Corn Chowder

Instructions

1. Prepare the lobster
   Remove meat from lobster tails and cut into 1/2-inch pieces. Refrigerate the meat. Rinse the shells and set aside for the stock enhancement.
2. Enhance the stock
   In a large pot, add the lobster shells to the seafood stock and simmer for 15 minutes. Strain and discard shells, reserving the enhanced stock.
3. Cook the bacon base
   In a large heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until crisp, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
4. Sauté the vegetables
   Add onion, celery, and bell pepper to the bacon fat and cook until softened, about 5 minutes. Add corn kernels and cook for another 2 minutes. Sprinkle the flour over the vegetables and stir constantly for 1 minute to make a roux.
5. Build the chowder
   Gradually whisk in the enhanced seafood stock, stirring constantly to prevent lumps. Add potatoes, bay leaf, and thyme. Bring to a simmer and cook until potatoes are tender, about 15 minutes.
6. Add dairy and lobster
   Reduce heat to low and stir in heavy cream and butter. Add the lobster meat and cook just until lobster is heated through, about 2 minutes. Season with salt and pepper to taste.
7. Finish the chowder
   Remove bay leaf. Adjust consistency if needed by adding more stock or cream. Taste and adjust seasoning if necessary.
8. Serve
   Ladle the chowder into warmed bowls. Garnish with the reserved bacon, fresh chives, and an additional small piece of lobster meat on top if desired. Serve immediately with crusty bread.