1. Remove meat from each lobster. Prepare the lobster broth. Place shells into a large stockpot or Dutch oven, along with any collected juices. Add water and bring to a boil over high heat. Reduce heat slightly to a high simmer. Cook 30 minutes.
2. Meanwhile, cut lobster meat into bite-size pieces. Place in a container, cover, and refrigerate until needed. When the broth is finished, strain it through a colander fitted onto a large bowl. Discard the shells. Reserve 5 cups of the broth and refrigerate any remaining broth for another use.
3. Heat oil over medium-high heat in a second stockpot or Dutch oven. Add onion and cook, stirring occasionally, about 4 minutes. Add celery and bacon, stirring with the onion. Cook until celery is soft, about 4 to 5 minutes. Stir in salt, pepper, Italian seasoning, reserved lobster broth, milk, potatoes, and corn. Bring to a boil over high heat, then reduce heat to maintain a simmer and cook until potatoes are tender, about 10 to 12 minutes.
4. Remove chowder from heat, and stir in reserved lobster meat. Cover and let sit 6 to 10 minutes while the lobster warms. Ladle chowder into bowls and garnish with chives.
Source: Hannaford fresh Magazine, September - October 2015