Lobster Chowder

Directions

1. 1
   Boil lobsters, covered, in 3 gallons of water and 3/4 cup salt in a 5-gallon stockpot for 10 minutes or until shells are bright orange-red and tails are curled.
2. 2
   Remove from pan; cool.
3. 3
   Remove meat from shells. Coarsely chop the meat; refrigerate.
4. 4
   Combine lobster shells, 8 cups water, and bay leaves in stockpot. Bring to a boil, reduce heat, and simmer 1 hour. Strain lobster stock through a colander into a large bowl; discard shells. Reserve 4 cups.
5. 5
   Cook bacon in a large Dutch oven over medium-high heat until crisp.
6. 6
   Add onions; saut 2 minutes. Stir in paprika and cumin.
7. 7
   Add reserved 4 cups stock and potato; bring to a boil. Cook for 15 minutes or until potato is tender.
8. 8
   Remove from heat. Stir in lobster meat, half-and-half, sugar, 1/2 teaspoon salt, and pepper. Cover and refrigerate 1 hour, if desired.
9. 9
   Return pan to low heat.
10. 10
    Add corn; cook 5 minutes.
11. 11
    Garnish with chives, if desired.