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1
Remove the meat from the shells of the lobsters.
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2
Cut the meat into large cubes and place them in a bowl.
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3
Cover with plastic wrap and refrigerate.
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4
Reserve the shells and all the juices that collect.
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5
Cut the corn kernels from the cobs and set aside, reserving the cobs separately.
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6
For the stock, melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs.
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7
Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally.
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8
Add the sherry and paprika and cook for 1 minute.
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9
Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer.
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10
Partially cover the pot and simmer the stock over the lowest heat for 30 minutes.
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11
(I move the pot halfway off the heat.)
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12
Meanwhile, in another stockpot or Dutch oven, heat the oil and cook the bacon for 4 to 5 minutes over medium-low heat, until browned and crisp.
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13
Remove with a slotted spoon and reserve.
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14
Add the potatoes, onions, celery, corn kernels, salt, and pepper to the same pot and saute for 5 minutes.
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15
When the stock is ready, remove the largest pieces of lobster shell and the corn cobs with tongs and discard.
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16
Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn.
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17
Simmer over low heat for 15 minutes, until the potatoes are tender.
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18
Add the cooked lobster, the chives and the sherry and season to taste.
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19
Heat gently and serve hot with a garnish of crisp bacon.
