Lobster Stew

Name: Lobster Stew
Ingredients: 1/4 cup finely chopped onion; 4 tablespoons butter; 1 to 1 1/3 pounds cooked lobster meat, cut into 1/2-inch chunks; 1/4 cup sherry wine, preferably medium-dry,(recommended: amontillado); 1/4 cup lobster stock, optional, but desirable; 1 1/4 cups light cream or half-and-half; 1/4 teaspoon paprika; Salt and freshly ground black pepper; 4 teaspoons minced fresh chives

9 ingredients

9 steps

Ingredients

1/4 cup finely chopped onion
4 tablespoons butter
1 to 1 1/3 pounds cooked lobster meat, cut into 1/2-inch chunks
1/4 cup sherry wine, preferably medium-dry,(recommended: amontillado)
1/4 cup lobster stock, optional, but desirable
1 1/4 cups light cream or half-and-half
1/4 teaspoon paprika
Salt and freshly ground black pepper
4 teaspoons minced fresh chives

Directions

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.
2

Add the cooked lobster meat and toss to coat with the butter.
3

Pour in the sherry and bring to a boil.
4

Add the lobster stock, if you have it, and boil until the liquid is reduced by half.
5

Add the light cream and paprika.
6

Season with salt and pepper, to taste.
7

Bring just to a boil.
8

Immediately ladle into soup plates and garnish with the chives.
9

Serve at once.