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1
In a medium pot of boiling salted water, cook the lobster until bright red all over, about 9 minutes.
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2
Transfer the lobster to a plate and let cool slightly.
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3
Twist the tail and claws from the body and crack the claws.
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4
Remove the meat from the tail in 1 piece.
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5
Make a slit down the center of the tail meat and remove the intestinal tract.
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6
Remove the meat from the claws.
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7
Cut the lobster meat into 1-inch pieces.
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8
Cover and refrigerate.
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9
Melt the butter in a large saucepan.
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10
Add the salt pork and cook over moderate heat, stirring, for 1 minute.
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11
Stir in the onions and cook until softened, about 7 minutes.
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12
Add the potatoes, clam juice, water and bay leaf and bring to a simmer.
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13
Cook over moderate heat until the potatoes are just tender, about 12 minutes.
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14
Add the cream and return to a simmer.
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15
Add the fish fillets and simmer gently until they break apart and are cooked through, about 10 minutes.
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16
Remove the soup from the heat and stir in the mussels, shrimp and lobster meat.
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17
Cook over low heat until the shellfish is just heated through.
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18
Add the paprika and season with salt and pepper.
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19
Ladle the chowder into mugs or bowls, garnish with the parsley and serve.
