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1
Place a large heavy stock pot or soup kettle over medium-low heat; add bacon and 1 teaspoon butter.
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2
Saute until bacon yields its fat and is crisp on edges.
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3
Add potatoes, leeks and 1 1/4 cups water.
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4
Cover and simmer until potatoes are tender, about 10 minutes, then remove from heat.
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5
In a separate kettle large enough to hold six lobsters, put about 2 inches water.
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6
Place over high heat to bring to a rapid boil.
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7
Add lobsters and cover pot.
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8
Return to a boil and boil for 4 minutes.
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9
Immediately add cold water to pan to stop cooking, then drain.
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10
Immerse lobsters in cold water until cool enough to handle.
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11
Place a fine-meshed sieve over a large bowl, and break lobsters open over sieve, draining out and reserving all body liquids.
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12
Break claws and tails from bodies, and pull apart body sections.
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13
Break open carapace and remove any red coral or greenish tomalley, pushing this through sieve using a wooden spoon.
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14
Add liquid from bowl to potato mixture, and place over low heat to bring to a gentle simmer.
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15
Extract lobster meat from claws and tails, and cut into chunks.
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16
Put in a skillet with remaining butter and place over medium-low heat, stirring until meat becomes opaque.
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17
Scrape meat and butter into chowder pot.
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18
Cover, and continue to simmer gently for 20 minutes.
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19
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.
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20
To serve, bring chowder to a simmer.
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21
Add corn and simmer about 2 minutes.
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22
In a small saucepan over medium-low heat, simmer cream for 2 to 3 minutes, then add to chowder.
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23
Season to taste with salt and pepper, and ladle into warm bowls.
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24
Serve hot.
