Melt the butter in the bottom of a large saucepan over medium heat.
Add the onions, garlic, red pepper, salt, and white pepper. Cook until they soften.
Add the chicken stock, bring to a low boil.
Add the potatoes and the corn. Cook until potatoes are just tender.
Add the cream and the paprika and stir.
With the cover on the saucepan, reduce the heat to low and simmer, stirring occasionally for about 1/2 hour.
Add the scallops, give them a 3-minute head start, and then add the shrimp. Cook until the scallops and the shrimp no longer look transparent (about 3 - 5 minutes).
Add the lobster meat.
Taste for seasoning and adjust to your liking. When everything is heated, serve into soup bowls, with some crusty French bread or your favorite chowder cracker.