Fin 'N' Claw Chowder

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)