1. To make the soup base, melt the butter in a large pot (soup pot), then add the onions and sauté until soft (but not browned).
2. Then add the sherry and paprika. Mix well and cook for about 1 minute.
3. Add the milk, cream and wine.
4. Then simmer over medium-low heat for about 15 minutes, making sure to stir often.
5. While the soup base is simmering, in a separate pan cook the bacon until brown and crisp. Then remove the bacon from the pan, and set it aside.
6. To the same pan that you cooked the bacon, add the potatoes, onions, celery, corn, salt and pepper. Cook for about 5 minutes.
7. After this time, add the potato/corn mixture to the milk soup base in your stock pot.
8. Add the lobster meat and sherry.
9. Simmer for about 15 more minutes, until the potatoes are tender.
10. Garnish with the chives (or green onion).
11. Enjoy!

NOTE:

1. You can add the chopped bacon as a garnish at serving time, or you can add it directly to the soup at the same time you add the potato/corn mix. We prefer to add it to the soup and let it simmer with the rest of the ingredients. We like the extra flavour it adds to the soup.