1. Place a large heavy stock pot or soup kettle over medium-low
heat; add bacon and
1 teaspoon butter. Sauté until bacon yields its fat and is crisp on edges. Add potatoes,
leeks and 1 1/4 cups water. Cover and simmer until potatoes are tender, about 10 minutes,
then remove from heat.
2. In a separate kettle large enough to hold six lobsters,
put about 2 inches water. Place over
high heat to bring to a rapid boil. Add lobsters and cover pot. Return to a boil and boil for
4 minutes. Immediately add cold water to pan to stop cooking, then drain. Immerse lobsters
in cold water until cool enough to handle.
3. Place a fine-meshed sieve over a large bowl, and break
lobsters open over sieve, draining
out and reserving all body liquids. Break claws and tails from bodies, and pull apart body
sections. Break open carapace and remove any red coral or greenish tomalley, pushing this
through sieve using a wooden spoon. Add liquid from bowl to potato mixture, and place over
low heat to bring to a gentle simmer.
4. Extract lobster meat from claws and tails, and cut
into chunks. Put in a skillet with remaining
butter and place over medium-low heat, stirring until meat becomes opaque. Scrape meat and
butter into chowder pot. Cover, and continue to simmer gently for 20 minutes. At this point,
if desired, chowder may be removed from heat and cooled to room temperature, then covered
and refrigerated for up to 8 hours.
5. To serve, bring chowder to a simmer. Add corn and simmer
about 2 minutes. In a small
saucepan over medium-low heat, simmer cream for 2 to 3 minutes, then add to chowder.
Season to taste with salt and pepper, and ladle into warm bowls. Serve hot. Yield: 8 servings.