Break up the bread and soak in cream for 20 minutes.
Bring stock and water to a boil in medium pot and then reduce to a simmer. Add the soaked bread and cream, puree well with a hand blender. Add almonds and finely chopped garlic. Season to taste with sea salt and white pepper.
Add scallops to the chowder and simmer for 2 minutes.
To serve, place cooked lobster in the bottom of individual serving bowls and ladle chowder on top. Garnish with slivered almonds, green onions and smoked paprika. Serve right away.