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1
Fill a large stockpot 3/4 full with salted water and bring to a boil.
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2
Plunge the lobsters headfirst into the boiling water and cook, covered, for 6 minutes.
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3
Transfer with tongs to a large bowl filled with ice water to cool, reserving the cooking liquid.
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4
When the lobsters are cool enough to handle, crack the shells over a bowl to reserve any juices, and remove the meat from the tail and claws.
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5
Reserve the shells.
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6
Coarsely chop the meat and set aside.
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7
Discard the sacs.
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8
Cut the kernels from the corn and reserve.
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9
Reserve the corncobs for the stock.
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10
To make the lobster stock, in a large, heavy pot, heat the oil over medium-high heat.
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11
Add the shells and cook, stirring, for 10 minutes.
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12
Add the roughly chopped carrots, celery, and onions, smashed garlic, bay leaves, 2 sprigs of the thyme, the peppercorns, and 1 teaspoon of the salt, and cook, stirring, for 3 minutes.
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13
Add 2 quarts of water, the corncobs, and any reserved lobster juices, and bring to a boil, skimming with a slotted spoon to remove any foam that rises to the surface.
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14
Reduce the heat to medium-low and simmer uncovered until reduced to 4 cups, 1 to 1 1/2 hours.
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15
Remove the stock from the heat and strain through a fine mesh strainer.
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16
Discard the solids and reserve the stock.
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17
In a large pot, cook the bacon over medium-high heat until golden brown and the fat is rendered, about 5 minutes.
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18
Remove with a slotted spoon and drain on paper towels.
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19
Discard all but 1 tablespoon of the bacon fat.
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20
Melt the butter with the bacon fat over medium-high heat.
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21
Add the onions, celery, garlic, cayenne, remaining sprig of thyme, and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, 4 minutes.
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22
Add the flour to make a roux.
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23
Cook for a few minutes, until the roux mixture bubbles.
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24
Add the strained stock, reserved corn, and potatoes and bring to a boil.
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25
(If the stock does not cover the potatoes, add enough water to cover.)
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26
Reduce the heat, replace the lid ajar, and simmer, stirring occasionally, until the potatoes are tender, about 20 minutes.
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27
Remove the pot from the heat and stir in the reserved lobster meat, cooked bacon, cream, and parsley.
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28
Return to the heat and cook at a bare simmer until the lobster is cooked through and the chowder is creamy.
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29
Finish with butter.
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30
Remove from the heat and discard the thyme sprig.
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31
Adjust the seasoning to taste.
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32
Ladle into bowls and garnish with the chopped chives.
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33
Serve hot.
