This recipe is courtesy of Jarlsberg.

1. In a large saucepan, melt butter, then sauté leek and garlic over medium-low heat for 5 to 7 minutes, or until leek is translucent.

2. Add herbs and flour and cook 2 minutes, stirring constantly. 

3. Add white wine and cook until liquid has almost completely evaporated. 

4. Add broth, milk, potatoes, and corn, and bring to a boil over medium-high heat, stirring occasionally so milk doesn’t stick. 

5. Reduce heat and add lobster meat. 

6. Add cheese, a little at a time, stirring to incorporate it. Season to taste. 

7. Let simmer another 5 minutes for flavours to blend and serve immediately.