– recipe courtesy 17 Steakhouse & Bar, Mississauga
½ lb lobster meat, cut into small chunks
1 tbsp olive oil
2 tbsp minced shallots
2 tbsp chopped green onions
3 garlic cloves, crushed
¼ cup white wine
2 tsp Worcestershire sauce
2 tsp Tabasco sauce
1 tsp dried thyme
6 tbsp dry sherry
1 tsp paprika
1 cup hot water
1 tsp lobster base
4 oz tomato paste
2 bay leaves
2 cups heavy whipping cream
4 tbsp butter
In saute pan heat oil over medium-high heat and saute shallots, onions, and garlic for one minute. Deglaze the pan with white wine.
Add Worcestershire, Tabasco, and thyme and saute for one minute. Deglaze the pan with sherry.
Add paprika, hot water and lobster base. Combine well.
Stir in tomato paste and add bay leaves. Simmer for 10 minutes.
Whisk in heavy cream and butter. Bring to a boil.
Add lobster chunks and simmer for 15 minutes.