Cut open the lobster tails lengthwise, and pull out the meat. Chop meat into bite-sized pieces and set aside.
Place the lobster shells in a medium pot and cover with water (about 2 to 3 cups). Add a bay leaf and boil for 10-15 minutes, to make a stock.
In a large saucepan, melt butter over medium heat. Cook lobster, onions, thyme, salt and pepper, stirring occasionally, for about 4 minutes or until softened.
Sprinkle the flour over the onions; cook, stirring, for 1 minute. Slowly stir in the stock and white wine to make a thick, smooth sauce.
Add potatoes; bring to a boil. Reduce heat to low, cover and simmer for about 10-15 minutes or until potatoes are tender.
Add corn and lobster. Cook, covered for 5 minutes. Gradually stir in milk, cream and dill. Heat through, but don't boil. Serve hot!
Recipe by Kiku Corner at https://www.kikucorner.com/2014/02/22/lobstars-part-two-lobster-chowder/