Lobster Stew

By á-2600

Ingredients

• 1 \4 cup finely chopped onion
• 4 tablespoons of butter
• 1 to 1 1\3 pounds of cooked lobster meat, cut into 1\2 inch chunks
• 1 \4th cup sherry wine, medium dry, preferably amontillado
• 1 \4th cup lobster stock
• 1 1\4th cups light cream or half-and-half
• 1 \4teaspoon paprika Salt and freshly ground black pepper
• 4 teaspoons minced fresh chives

Preparation

Step 1

In a medium-size deep skillet or heavy saucepan, cook the onion in the butter over medium heat until softened and translucent, about 3 minutes. Add the cooked lobster meat and toss to coat with the butter. POUR IN THE SHERRY AND and bring to a boil. Add the lobster stock, if you have it and boil until the liquid is reduced by half. Add the light cream and paprika. Season with salt to taste. Bring to a boil. Immediately ladle into soup plates and garnish with the chives. Serve at once.