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1
Fill a large pot halfway with water and bring to a boil over high heat. Once boiling, add the lobster tails and boil for 8-10 minutes, or until the shells are bright red and the flesh is opaque. Remove the lobster from the boiling water and allow to cool. Reserve the water - this will become your lobster base.
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2
To make the lobster base, remove the lobster from the shell either by cutting through the shell with kitchen shears (my preferred method) or chopping in half and pulling out the flesh. Place the lobster on a cutting board and, after removing any remaining veins, chop into bite-size pieces. Throw the shells back in the water you just boiled the lobster in and boil for another 10 minutes. After 10 minutes, strain the water from the shells using a fine mesh strainer, reserving 11/2 cups of the base.
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3
Heat olive oil in a sauce pan over medium-high heat. Add the shallots and onion and saute until tender, about 5-6 minutes. Add garlic and cook for an additional 1-2 minutes, until the garlic becomes fragrant.
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4
Add flour to the onion-shallot-garlic mixture and stir to combine. Cook for 2 minutes. Slowly add wine, taking care to slowly incorporate the wine into the thickened mixture. Once mixed in and smooth, add the Worcestershire sauce, Tabasco, salt, pepper and thyme. Cook for 1-2 minutes until this mixture becomes a thick paste.
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5
Slowly add the sherry and deglaze the pan if any bits are sticking to the pan at this time. Add paprika, tomato paste and lobster base and stir to combine well. Simmer, uncovered, for 10 minutes.
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6
Blend mixture in a blender or using an immersion blender. The mixture should be very smooth. Return the blended mixture to the pan and add in the heavy cream and butter. Taste at this time to check if any additional salt or pepper is needed. Bring the mixture to a simmer. Once simmering, add the lobster chunks back in and cook until heated though.
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7
Serve hot and with crusty sourdough bread.
