In a medium stockpot bring water to boil. Add the lobster tails, frozen lobster claws and cook for 10 minutes. Remove the meat from the shells. Reserve the shells.
Melt the clarified butter in a medium stockpot, add the onion and cook over low heat until translucent. Add seafood stock, paprika and cook for 2 minutes. Add cream, milk, lobster shells and lower to simmer about 20- 25 minutes.
In another large stockpot heat oil and add bacon. Cook it for about 4-6 minutes, until crisp. Remove with a wooden spoon on a plate. In the same stockpot add the onions, celery, potatoes, corn, salt, pepper and sauté for 7 minutes. When STOCK in ready remove the lobster shells. Place a strainer over the large stockpot and pour the STOCK in the potatoes, celery and corn. Cook on low heat for about 15 minutes. Add the cooked lobster, chives and cook for 5 additional minutes. Serve with a garnish of crisp bacon and fresh chives.
This recipe was provided by Alicia