Peel shrimp and retain the shells and heads. Crush lobster bodies until flat. Put shrimp shells and lobster bodies into stock pot with 8 cups of water. Bring to boil, lower heat and simmer for two hours. When done, strain and return the broth to pot.
Saute onions and garlic in olive oil. Once translucent, add to stock pot. Add shredded potatoes and haddock fillets and cook over medium heat until potatoes dissolve. Add frozen corn, cooked shrimp, quartered cherry tomatoes, and the cream. Cook until warmed through. Salt & Pepper to taste.
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