Lobster Stock

3 (1 1/2 pound) cooked lobsters (shells)

3 corn cobs

6 Tbs butter

1 cup yellow onion, chopped

1/4 cup sherry

1 tsp paprika

4 cups milk

2 cups heavy cream

1 cup white wine

Melt the butter in a large pot and sautee onions until translucent.  Add sherry and paprika and cook 1 minute. Add milk, cream, wine, lobster shells and any lobster juices and corn cobs and bring to a simmer.  Partially cover the pot and stimmer over very low heat for 30 minutes.