• 2 lbs butter
• 2 lbs lobster meat cleaned
• One small onion finely diced
• 3 stocks of celery finely diced
• One large carrot finely diced
• 3 cups flour
• 3 and a half gallons half and half
• One cup of sherry
• Two tablespoons paprika
• Juice of two lemons
• Two packages frozen corn
• Salt and pepper to taste

By Mark Lyons

• Saute butter, onions, celery, and carrots.
• Season with salt and pepper.
• Add flour to this mixture, this will make a roux (this will thicken the soup).
• Add half and half.
• Cook this, stirring it every once and a while.
• Dice up your lobster meat.
• Saute butter.
• Add fresh lemon juice, sprinkle paprika and deglaze pan with sherry.
• Add your corn (frozen is better) to this mixture, stirring occasionally
• Now add this to the soup base, check seasonings and enjoy!