Combine corn, milk and Butter Sauce Base in large saucepan. Bring to a boil. Simmer 15 minutes.
Cut corn from cobs and return kernels to saucepan. Discard cobs. Simmer milk mixture for an additional 15 minutes. Strain mixture, press on solids. Discard solids.
Return strained milk mixture to saucepan. Add lobster base, lemon juice and cayenne pepper. Season with salt and pepper to taste. Heat to 165ºF.
Portion corn soup and garnish with 1-ounce lobster chunks.