Lobster Corn Chowder



2 lobsters (about 1 ½ pounds each)

For the Lobster Stock:
2 tablespoons olive oil
1 medium carrot chopped
½ large onion, roughly diced
1 stalk celery chopped
1 medium garlic clove, crushed
2 teaspoons kosher salt
2 whole peppercorns
1 large sprig fresh thyme
2 stalks fresh parsley
2 tablespoons tomato paste
½ teaspoon Old Bay seasoning
2 bay leaves
2 quarts water

To Make the Chowder:
2 tablespoons butter
1 cup diced salt pork
1 cup onion, diced
½ cup celery, diced
1 teaspoon fresh thyme
1 tablespoon fresh chopped parsley
¼ cup flour
5 cups lobster stock, from above
2 cups skin-on new red potatoes cut into bite-sized pieces
2 ears fresh corn removed from cob, or two cups frozen corn
Lobster meat from above
1 cup half and half cream
Salt and pepper to taste