Lobster Stew

1. 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. 2

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

3. 3

   Pour in the sherry and bring to a boil.

4. 4

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

5. 5

   Add the light cream and paprika.

6. 6

   Season with salt and pepper, to taste.

7. 7

   Bring just to a boil.

8. 8

   Immediately ladle into soup plates and garnish with the chives.

9. 9

   Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.