For the stock:

• 3 lobster cooked, 1 ¼ to 1 ½ pound
• 3 corn ears
• 1 yellow onion quartered
• 2 celery cut into big chunks, stalks
• ¼ cup cream sherry
• 1 teaspoon paprika sweet
• 5 cups water
• ¾ cup white wine dry

For the soup:

• ¼ pound Bacon large-diced
• 4 tablespoon butter
• 3 cups potato unpeeled (about 3 medium, Yukon gold, diced
• 1 ½ cups onion 2 onions, yellow, diced
• 2 cups celery 3 to 4 stalks, diced
• 1 tablespoon kosher salt
• 1 teaspoon black pepper freshly ground
• ¼ cup cream sherry
• 2 cups heavy cream
• 1 tablespoon chives plus more for garnish, chopped fresh
• bread for serving, crusty