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1
Husk the corn and remove all the silk.
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2
With a sharp knife, remove the kernels from the cob, slicing from the top of the ear downward and not too close to the cob.
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3
Place the kernels in a mixing bowl and reserve.
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4
In a large soup kettle, add the milk, chicken broth and cobs and place over high heat.
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5
Bring to a boil, reduce the heat and simmer for one hour.
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6
Remove the cobs with a slotted spoon and set aside.
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7
Add the corn kernels, salt and sugar and continue to simmer over very low heat, for about 10 minutes or until the cobs are cool enough to handle.
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8
Use a small spoon to scrape the pulp from the cobs and add it to the soup mixture.
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9
Meanwhile, clean and finely chop the scallions, including most of the green.
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10
In a small skillet, melt four tablespoons of butter over medium heat.
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11
Add the scallions and saute briefly and set aside.
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12
In a small bowl, combine the remaining tablespoon of butter with the flour, making a smooth paste.
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13
Raise the heat under the chowder, and when it begins to steam, whisk in the flour mixture, season with pepper and cayenne, reduce the heat and simmer for 10 minutes.
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14
Fold in the lobster meat and continue to cook another five minutes or until the meat is warmed through.
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15
Fold in the scallions and serve in heated soup plates.
