Lobster Stew

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From Doc’s Restaurant

2 tablespoons butter

2 tablespoons diced onion

6 ounces cooked lobster meat

Sherry, to taste

2 ounces lobster stock

10 ounces light cream

1 pinch paprika

Salt and pepper, to taste

4 fresh-snipped chives, as garnish

In a hot saucepan, add the butter and onions. Cook the onions until translucent. Do not brown. Add the cooked lobster meat.

Deglaze the pan with about 1 ounce sherry. Add lobster stock and reduce. Add the light cream, paprika, salt and pepper.

Bring the cream to a boil and serve immediately. Garnish with fresh chives.