Fin 'N' Claw Chowder - cooking recipe

Ingredients

1 c. chopped (1/4 to 1/2 inch chunks) cooked lobster meat (about 1 whole lobster's meat or lots of bodies' worth)
1 lb. fresh fish chunks or seafood, raw but chopped like the lobster
2 c. double strength Better Than Bouillon Lobster Base (BTBLB), reconstituted then chilled, in which to soak the seafood/fish
4 oz. each of butter (one stick -- but use whatever lobster butter is left over for flavor and bring up to a quarter lb.) and flour, made into a roux
Shells, legs and assorted bits from 2-4 lobsters, cracked into pieces (the more and the smaller, the better) and boiled in 6 qts of water with:
1/4 of a medium onion
1 stalk celery
3 cloves garlic
1/2 ear of corn, cooked and eaten, preferably at a lobster bake on a beach somewhere
4 tbsp. BTB Lobster Base
1/4 c. minced onion
1/4 cup minced celery
2 tbsp. minced fresh or frozen italian flat leaf parsley
1/2 cup frozen baby peas
1 tbsp. Mexican saffron (1/2 tbsp. paprika will serve as a poor substitute)
3 c. half and half
2 c. fairly dry white wine
1/4 tsp. black pepper
salt to taste (I don't add salt as my chowder is quite salty from my seawater cooked lobster)

Preparation

Chop fish and/or seafood and soak in the cool 2X strength BTBLB. Boil cracked lobster shell and any legs or other meat bearing parts you don't wish to open. The miniscule meat bits will add a lot of flavor to the broth. No guts or head, though; they can be bitter and will cloud the broth. Throw in the 1/4 onion, celery stalk, garlic and 1/2 ear of corn cob along with the 4 tbsp. of BTBLB. Boil until the 6 qts. is 5, about two hours. Pour through a fine sieve into a suitably large container, clean out the pot and return broth to it and reheat. Add the roux when it boils, using a whisk to ensure no lumps. Then add the fish/seafood and its BTBLB marinade, followed by minced onion, celery, parsley, peas and saffron (or paprika); reduce heat. Simmer gently for about ten minutes, then remove from heat, add lobster meat, 1/2 and 1/2, wine and pepper. Let it stand a few minutes, then it's chowda.