Lobster and Corn Chowder

3 tbsp butter

1 lb ripe tomatoes preferably roma, roughly chopped

3 large cloves of garlic

3 3/4 Vegetable Stock

2 bay leaves

1 large white onion finely chopped, and separated

2/3 cup cream

2 celery ribs finely diced

2 ears of corn, cooked

2 lobster tails, cooked and shredded

1 tsp sugar

2 tbsp fresh basil, chopped

Melt butter in a large pot. Add the tomatoes, garlic and half the chopped onion. Cook for 5 minutes or until the skins start to wrinkle. Season with salt and pepper.

Add the stock and bay leaves then bring to a boil. Cover and simmer for 10 minutes.

Remove the soup from the heat, place in a good processor, and blend the mixture to form a smooth consistency. Pour the mixture through a strainer, preserving only the juice. Discard the rest.

Meanwhile, cook remaining chopped onion and celery in pot about 5-7 minutes. Add the soup mixture, cream, lobster, corn, and sugar, then stir.

Let chowder cook 30-45 minutes or until thickened.

Add fresh chopped basil and serve.