I am not wedded to any one particular lobster stock so feel free to use any version that you like, but I like to sauté the corn cobs with the other ingredients, fennel fronds, leek, carrot, celery, bay leaves, fresh thyme sprigs, black peppercorns, saffron. Sauté until shells turn bright red, toss in ¼ white wine stir, slightly reduce and add the water (6 cups) and 1 cup shrimp stock, reduce to 4 cups and strain. Whenever I clean shrimp I make shrimp stock so I have a pretty good amount in the freezer and use at least a cup in the chowder.
4 uncooked lobster tails, meat removed and sliced into large chunks, briefly sauté in butter, cool and refrigerate until ready to add to the chowder. Saute the diced tomatoes in the remaining butter in the pan, add into chowder.
Sauté pancetta in about ½ tablespoon olive oil and 2 tablespoons butter until crisp, add onion, shallot, bay leaf, paprika, saffron, and minced thyme leaves until the leeks and onions are soft. Stir in wine simmer for a minute or so, add the sauteed tomatoes, potatoes, corn and stock to cover. Bring to a low boil, cover until the sweet potatoes are soft. I remove about 2 full cups potatoes and corn and stick blend the soup in the pot to thicken. I make it a few hours ahead to this point and slowly reheat stirring in the cream. Don’t boil, but get good and hot adding the lobster meat. When lobster meat is heated through (a couple of minutes), serve the chowder in heated bowls or toasted bread bowls, garnish with a little fresh parsley and additional crispy pancetta. Serve with fresh rolls or crusty bread.
This recipe is difficult in that my husband likes "thick" and that I have to figure out how to thicken it not too much for me... more taters.? Play with it...