6 tablespoons	vegetable oil
6 tablespoons	all-purpose flour
1 cup	minced yellow onions
2 cups	corn kernels (from 4 ears corn)
4 tablespoons	minced shallots
4 tablespoons	minced celery
2 tablespoons	minced garlic
2 teaspoons	kosher salt
1 teaspoon	cayenne pepper
2 cups	seafood stock
4	bay leaves
4 cups	whole milk
4 cups	heavy cream
2 teaspoons	Old Bay Seasoning
1 pounds	cooked lobster meat, diced (from two 1½-pound lobsters)

1. Cook oil and flour to make a light brown roux, 5-10 minutes.
2. Add onions, corn, shallots, celery, garlic, salt, and cayenne. Cook, stirring occasionally, until onions soften, about 4 minutes.
3. Slowly stir in stock. Add bay leaves and bring to a boil.
4. Add milk, cream, and Old Bay Seasoning. Simmer, uncovered, for 30 minutes.
5. Remove and discard bay leaves.
6. Add lobster. Reheat and serve.