New Englnd Lobster Chowder

Cut the lobster meat into bite-size chunks, discarding the vein that runs down the tail. Set lobster meat aside. In a medium size heavy bottomed soup pot, melt the butter. Add the salt pork and cook, stirring until the fat is rendered and the meat begins to brown. Add the onion and cook, stirring until softened and golden. Add the potatoes and stir to coat. Add 1 cup of water and bring to a gentle simmer (we like to use the reserved water in which the lobsters were cooked). When the potatoes begin to soften, add an additional 3/4 cup of "lobster water," or plain water. Cover pan and simmer until vegetables are tender. Add the lobster meat and cream and simmer over low heat, stirring occasionally. Do not allow the chowder to boil. Cover and refrigerate overnight. Re-heat carefully. Check for seasonings...more pepper may be needed. Serve piping hot in heated soup plates. Garnish with a small dot of sweet unsalted butter and a spritz of paprika.

Serves 6-8, and a little extra for the cook.